In a large nonstick skillet, cook beef over medium-high heat until browned, adjusting heat as needed. Remove beef using a slotted spoon, reserving drippings in skillet.

Reduce heat to medium, and add cabbage, onion, salt, and pepper. Cook, stirring often, until vegetables are softened, about 8 minutes.

Add Worcestershire, mustard, and vinegar to cabbage mixture, stirring until combined. Stir in beef, and remove from heat. Let cool completely before using, or refrigerate in an airtight container for up to 3 days.