Surprisingly Easy Beef & Cabbage Pasta Skillet

Several years ago, my mother-in-law introduced us to a hotdish called Cedric Adams. It was easy to make, with no shortage of variations online. We eventually made our own tweaks and converted it to this easy Beef & Cabbage Pasta skillet meal. This has become our go-to recipe for an easy weeknight “spaghetti” supper.

With only four main ingredients, this recipe is super easy to make and can be adjusted to fit many dietary needs. The main work involved is chopping the cabbage.

We use our 12-inch cast-iron skillet. I like to add a little garlic powder and salt to the beef as I’m browning it. Depending on your sauce, you can also add other Italian seasonings.

Once the hamburger is mostly browned, you can add the cabbage. Cook until the cabbage is tender. This is the part that can take the longest. A traditional Cedric Adams recipe would bake it in the oven for an hour or so, but cooking on the stove is actually faster, which is why we do it this way.

Honestly, beef and cabbage are so good together on their own, I’m often tempted to stop right there and serve this over rice.

I usually add the sauce, though. The original recipe called for a can of tomato soup, which sometimes contains dairy. We use a regular pasta sauce since I’m sensitive to dairy. You can add a little water to make it stretch to your desired consistency.

Finally, add the pasta if you are using short noodles. Otherwise, you can serve over spaghetti noodles.

Serve it up on your favorite Corelle plates and add some red pepper flakes or cayenne if you like it hot!