Hearty and cozy cabbage and seasoned ground beef are cooked in a thick tomato soup to be ready in 30 minutes.
- smell: Salty and hearty broth, tender cabbage, and hints of Worcestershire and dill.
- Recommended tools: 4 quart Dutch oven or deep frying pan
- Swap: Swap ground beef for Türkiye or pork, use vegetable soup for vegetarian version, or add bell peppers for added flavor.
- Tips for saving time: Use a pre-switched cabbage or coleslaw mixture to reduce preparation time.
- freezing: This recipe is frozen! Store in an airtight container for up to 3 months and heat it on the stove for optimal texture.
Ingredient prompts and exchanges
- beef: Grated beef at 80/20 is a good choice because it is fat enough to provide flavor. You can change it and use half beef and half pork or Italian sausage to taste even more flavorful.
- cabbage: I use green cabbage in this recipe.
- broth: The fat tomato broth infuses rich flavor to this dish. If you want a spicy version, use a can of Rotel instead of tomatoes that are diced regularly.
Variations: This is a great recipe among vegetables that sneaky diners won’t notice. Chopped carrots, zucchini, chopped kale, red bell peppers and thinly sliced Brussels sprouts or peas are great choices. Decorate sesame seeds.
How to make ground beef and cabbage
- according to The complete recipe below.
- Stir the remaining ingredients and cook until the cabbage is tender.
- Serve on rice or egg noodles.
Provide advice
Storage and leftovers
Place the remaining beef and cabbage in an airtight container in the refrigerator for up to 4 days and reheat in the stove or microwave.
Freeze the zipper bag in the bag for up to four months before reheating, then reheating.
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Ground beef and cabbage
Hearty, comfortable flavor, full of flavor – This ground beef and cabbage recipe is the perfect cozy meal.
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Heat olive oil in a 4QT Dutch oven over medium heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a good crust on one side. Break it down with a spoon and continue cooking until there is no pink color. Drain any fat.
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Add the onion and garlic and cook for another 3 minutes. Add the broth and scrape off any brown pieces on the bottom of the pan. Add the cabbage and diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt and pepper.
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Stir, cover and cook for 18 to 25 minutes, or until the cabbage is tender, stirring occasionally. If necessary, cook for 3 to 5 minutes to thicken. Season with extra salt and pepper.
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If necessary, serve on rice or pasta.
Store leftovers in the refrigerator for up to 4 days.
Calories: 267 | carbohydrate: 12g | protein: 16g | Fatty: 18g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 8g | Trans fat: 1g | cholesterol: 54mg | sodium: 466mg | Potassium: 653mg | fiber: 4g | sugar: 7g | Vitamin A: 312IU | Vitamin C: 45mg | calcium: 88mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, dinner, main course
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