Ground Beef and Cabbage
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
267 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Ground Beef and Cabbage
Description
Ground Beef and Cabbage is prepared by browning lean ground beef until no pink remains, which establishes a caramelized base flavor. Onions and garlic are added to build aroma and depth. Beef broth is incorporated to deglaze the pan, lifting browned bits that intensify the stew's taste. Chopped green cabbage, diced tomatoes with their juices, tomato sauce, Worcestershire sauce, dried dill, salt, and pepper complete the flavor profile.
The mixture is simmered, covered, allowing the cabbage to soften and absorb the savory tomato and broth mixture, resulting in tender cabbage pieces nestled in a rich, slightly tangy sauce. Simmering uncovered briefly at the end concentrates the flavors and thickens the sauce slightly. The seasoning can be adjusted after cooking to taste.
This dish is often served over cooked rice or pasta to round out the meal and absorb the flavorful sauce. It provides a comforting and simple option using common pantry ingredients, making it practical for everyday dining.
Leftovers store well in the refrigerator for up to four days, allowing flavors to meld further. Reheat thoroughly before serving to enjoy this savory, homestyle stew again.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 medium yellow onion thinly sliced
- ½ teaspoon garlic minced
- ¾ cup beef broth
- 8 cups green cabbage chopped
- 1 can diced tomatoes with juices, 14.5 ounces each
- ¾ cup tomato sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dill dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- rice for serving, optional, cooked
Instructions
- Heat olive oil in a 4qt Dutch oven over medium high heat . Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.
- Add the onion and garlic and cook 3 minutes more. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt and pepper.
- Stir, cover, and simmer for 18 to 25 minutes or until the cabbage is tender, stirring occasionally. Simmer uncovered for 3 to 5 minutes to thicken if desired. Season with additional salt and pepper to taste.
- Serve over rice or pasta if desired.
Notes
- Store leftovers in the refrigerator and consume within 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267 | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 466mg | 19% |
| Potassium | 653mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 45mg | 50% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
