There’s something about the way mushrooms soften into beef, soaking up every bit of savory goodness, that turns a simple supper into something you crave on a quiet Tuesday night. Beef Mushroom and Cabbage Bowl brings together tender meat, earthy mushrooms, and sweet cabbage in one warm, nourishing dish that fills the kitchen with comfort.
I first made this in the winter of 1982, when Eleanor was small and the pantry was bare except for a wedge of cabbage and a handful of button mushrooms. She sat at the table, chin in her hands, watching me brown the beef low and slow so the fat would render just right. That little trickpatience with the heatmakes all the difference between tough and melt-in-your-mouth tender.
PrintBest Beef Mushroom and Cabbage Bowl Recipe Easy to Make
This Beef Mushroom and Cabbage Bowl combines savory beef tender mushrooms and fresh cabbage for a wholesome and simple meal. It’s quick to prepare and perfect for a healthy dinner option. Enjoy the delicious flavors and ease of cooking in one bowl.
- Method: Stovetop
Ingredients
- beef steak
- beef steak
- 2 fillets
- cabbage
- cabbage
- 7 oz
- garlic
- garlic
- 1 clove
- carrot
- carrot
- 1 unit
- mushroom
- mushroom
- 6 units
- olive oil
- olive oil
- 2 tbsp
- soy sauce
- soy sauce
- 2 tbsp
Instructions
- Prepare all your ingredients by mincing the garlic, slicing the mushrooms, cutting the beef steaks and cabbage into strips, and peeling and slicing the carrot into strips.
- Heat olive oil in a large skillet and sauté the garlic while stirring frequently until fragrant.
- Add the mushrooms and strips of beef to the skillet and cook on medium heat for a few minutes, stirring regularly.
- Incorporate the carrot and cabbage strips, cooking together for 2 to 3 minutes. Then pour in the soy sauce and continue cooking for another 5 to 7 minutes over medium heat.
- Serve the mixture in a bowl and add white rice if desired.
Notes
- If you don’t know how to cook white rice, search for the recipe in the “Rices” section of our search function
Nutrition
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Why You’ll Love This Bowl
This is the kind of meal that wraps you up from the inside out. The beef cooks tender and savory, while the mushrooms turn silky and absorb every bit of flavor. Cabbage sweetens as it wilts, and the soy sauce ties it all together with that deep, salty warmth we crave on cold evenings.
- Quick and forgiving: Everything cooks in one skillet, and timing doesn’t have to be perfect.
- Pantry-friendly: A handful of fresh vegetables and a couple tablespoons of soy sauce create something memorable.
- Adaptable: Serve it over rice for a full meal, or enjoy it on its own when you want something lighter.
What You’ll Need
The beauty here is simplicity. You’re working with beef steak, mushrooms, cabbage, carrot, and garlicingredients that have carried families through generations. A little olive oil and soy sauce bring everything to life.
| Ingredient | Amount | Purpose |
|---|---|---|
| Beef steak | 2 fillets | Protein base, sliced into strips |
| Cabbage | 7 oz | Adds sweetness and texture |
| Mushrooms | 6 units | Earthy, savory depth |
| Carrot | 1 unit | Color and natural sweetness |
| Garlic | 1 clove | Aromatic foundation |
| Olive oil | 2 tbsp | For sautéing |
| Soy sauce | 2 tbsp | Salty, umami finish |
Pro Tip: If your mushrooms are larger, slice them a bit thinner so they cook evenly with the beef.
How It Comes Together
Start by prepping everything before you heat the skillet. Mince the garlic, slice the mushrooms, and cut the beef, cabbage, and carrot into thin strips. Having it all ready makes the cooking smooth and quick.
Warm the olive oil in a large skillet, then add the garlic and let it sizzle until fragrant. Toss in the beef and mushrooms, stirring often over medium heat for a couple of minutes. The beef will brown lightly, and the mushrooms will start releasing their juices.
Add the carrot and cabbage strips next, cooking for 2–3 minutes before pouring in the soy sauce. Let everything cook together for another 5–7 minutes, stirring now and then, until the cabbage is tender and the flavors meld. Serve it warm in a bowl, with rice on the side if you’d like.
Simple Swaps and Tweaks
You don’t need to follow this recipe to the letter. Use what you have, and trust your instincts.
| Instead of… | Try This |
|---|---|
| Beef steak | Ground beef or thinly sliced pork |
| Mushrooms | Any variety you have on hand |
| Soy sauce | Tamari for gluten-free |
| Carrot | Bell pepper or zucchini strips |
Note: If you want a little heat, add a pinch of red pepper flakes when you cook the garlic.
Serving and Storing
This Beef Mushroom and Cabbage Bowl is wonderful over a bed of white rice, but it also stands on its own. I’ve served it both ways depending on how hungry we are, and it always satisfies.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water.
- Make ahead: Prep all your vegetables the night before so you can cook it quickly after work.
- Freezing: The cabbage texture changes a bit when frozen, but the flavors hold well for up to 2 months.
Serve it in wide bowls so everyone can see the colors, and pass extra soy sauce at the table for those who like a little more saltiness.
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FAQs ( Beef Mushroom and Cabbage Bowl )
What cut of beef works best for this stir-fry?
Sirloin, flank steak, or ribeye work wonderfully for this recipe. Cut against the grain into thin strips for maximum tenderness. I prefer sirloin for its balance of flavor and affordability. Avoid tough cuts like chuck roast unless you plan to marinate longer.
Can I use frozen mushrooms instead of fresh?
Fresh mushrooms are strongly recommended for better texture and flavor. Frozen mushrooms release excess water and become mushy when cooked. If you must use frozen, thaw completely and pat dry with paper towels before adding to the pan.
How do I prevent the cabbage from getting too soggy?
Add cabbage last and cook on high heat for just 2-3 minutes until wilted but still crisp. Don’t overcrowd the pan, and avoid covering it with a lid. The key is keeping some texture – nobody wants mushy cabbage in their bowl!
What side dishes pair well with this meal?
Steamed jasmine rice or brown rice makes an excellent base. You can also serve over cauliflower rice for a low-carb option. A simple side salad or steamed broccoli complements the rich flavors perfectly without competing with the main dish.
How long does this dish stay fresh in the refrigerator?
Store leftovers in the refrigerator for up to 3 days in an airtight container. The flavors actually improve overnight! Reheat in a skillet over medium heat or microwave in 30-second intervals, stirring between each to heat evenly.
A Bowl That Feels Like Home
This Beef Mushroom and Cabbage Bowl comes together in under thirty minutes, but it tastes like something that simmered all afternoon. The beef turns tender, the cabbage sweetens as it wilts, and every bite feels warm and deeply satisfying.
Leftovers are even better the next day, when the flavors have had time to marry. Serve it over jasmine rice or enjoy it just as it is when you want something light but nourishing.
I’d love to hear if you made this your own. Share a photo or tell me what your family thought. Save this recipe for a weeknight when you need comfort without fuss, and pass it along to someone who’d appreciate a bowl of something real.
