Description
A creamy one-pot recipe transforming cabbage and ground beef into a rich, savory dish. This hearty meal is ready in about 40 minutes and perfect for cooler evenings.
Ingredients
- 2 tablespoons vegetable oil
- 1.5 lb lean ground beef
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 1.6 lb green cabbage, cored and shredded into 1-inch pieces
- 14.5 oz can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup heavy cream or sour cream
- 2 tablespoons fresh flat-leaf parsley, chopped, for garnish
Instructions
- Brown The Ground Beef: Heat oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and cooked through, about 8-10 minutes. Drain off any excess fat and transfer the cooked beef to a plate.
- Sauté Aromatics And Spices: Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic, tomato paste, smoked paprika, dried oregano, and ground cumin, cooking for 1-2 minutes until fragrant and the tomato paste has deepened in color.
- Simmer Cabbage With Tomatoes: Add the shredded cabbage to the skillet and cook, stirring frequently, until it begins to wilt and soften, about 5-7 minutes. Pour in the crushed tomatoes and beef broth, season with salt and black pepper, and bring the mixture to a gentle simmer.
- Finish Cooking Until Tender: Reduce heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the cabbage is very tender and the flavors have melded. Stir occasionally.
- Add Cream And Adjust Seasoning: Remove the skillet from the heat. Stir in the heavy cream or sour cream until fully incorporated. Taste and adjust seasoning if necessary.
- Garnish And Serve: Ladle the hot mixture into bowls. Drizzle with reserved heavy cream or sour cream (optional) and sprinkle generously with fresh flat-leaf parsley for garnish.
Notes
For best results when freezing, freeze this recipe without the heavy cream and stir the cream in fresh upon reheating to maintain a smooth texture. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg