Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), preferably 80/20 for flavor
  • 1 medium yellow onion (about 1 cup chopped) (150g), diced
  • 2 cloves garlic (about 1 tablespoon minced), minced
  • 1 medium head green cabbage (about 2 pounds) (900g), cored and shredded
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick!) (1.2ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1/2 cup beef broth (120ml)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: fresh parsley, chopped

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Stir in the shredded cabbage, dried thyme, smoked paprika, and red pepper flakes (if using). Cook, stirring occasionally, until the cabbage begins to soften, about 5 minutes.
  4. Add the diced tomatoes (undrained), beef broth, Worcestershire sauce, and apple cider vinegar. Season with salt and pepper. This recipe for ground beef and cabbage makes an easy dinner.
  5. Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Cook for 15-20 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.
  6. Taste and adjust seasonings as needed. Garnish with fresh parsley (if using) and serve hot.