This is a hearty meal that’s easy to make and keeps well. I use a slotted spoon to serve it with rice and sweet cornbread.
Easy recipe and delicious too. I added beef broth for added flavor. I will be making this again. Thank you for sharing.
This was a satisfying meal, nothing fancy, but just good, old-fashioned, home-cooked food. I did find it a bit little weak on flavor, so I did add more seasoning. Enjoyed, and thanks for sharing your recipe.
I really liked this. I didn’t really measure the ingredients, but used only a pound of ground beef, great low carb meal, really filling n made plenty of left overs for me.
INGREDIENTS
1 tbsp olive oil
(1) large onion, chopped
1 ½ pounds ground beef
1 tsp garlic powder
½ tsp red pepper flakes
½ tsp Italian seasoning
(1) pinch salt and pepper to taste
(1) small head cabbage, chopped
2 (14.5 oz) cans diced tomatoes
1 (14.5 oz) can tomato sauce
INSTRUCTIONS
Add and heat olive oil over medium heat in a large, heavy pot or a 6-quart Dutch oven. Cook, stir onion in hot oil until translucent, about 5 minutes.
Then break ground beef into small chunks and add to the pot. Cook and stir, continuing to break the beef into smaller pieces until the beef is completely brown for 5 to 7 minutes.
Add and season the beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Then stir cabbage, diced tomatoes, and tomato sauce with the beef mixture. Let it boil, lower the heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes, season with salt and pepper.