Hearty and comforting cabbage and seasoned floor beef are cooked in a thick tomato broth for a one-pot meal that’s prepared in half-hour.
- Taste: Savory and hearty with a wealthy tomato-based broth, tender cabbage, and a touch of Worcestershire and dill.
- Advisable instruments: 4-Quart Dutch Oven or a deep skillet
- Swaps: Swap floor beef for floor turkey or pork, use vegetable broth for a vegetarian model, or add bell peppers for additional taste.
- Time-Saving Tip: Use pre-shredded cabbage or coleslaw combine to cut back prep time.
- Freezing: This recipe freezes superbly! Retailer in an hermetic container for as much as 3 months, then reheat on the range for the most effective texture.
Ingredient Ideas and Swap Outs
- Beef: 80/20 floor beef is a superb alternative as a result of it has simply sufficient fats to offer taste. You may change it and use half beef and half pork or Italian sausage for a zestier taste.
- Cabbage: I take advantage of inexperienced cabbage for this recipe.
- Broth: The beefy tomato broth infuses this dish with wealthy taste. Use a can of Rotel as an alternative of standard diced tomatoes if you’d like a spicier model.
Variations: This can be a nice recipe for sneaking in veggies that choosy eaters gained’t discover. Shredded carrots, zucchini, chopped kale, pink bell peppers, and sliced Brussels sprouts or peas are nice choices. Garnish with sesame seeds.
The right way to Make Floor Beef and Cabbage
- Prepare dinner and drain floor beef based on the full recipe beneath.
- Stir within the remaining elements and simmer till the cabbage is tender.
- Serve over rice or with egg noodles.
Serving Ideas
Storage and Leftovers
Hold leftover floor beef and cabbage in an hermetic container within the fridge for as much as 4 days and reheat on the range or within the microwave.
Freeze parts in zippered baggage for as much as 4 months and thaw in a single day earlier than reheating.
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Floor Beef and Cabbage
Hearty, comforting, and full of taste—this floor beef and cabbage recipe is the right cozy meal.
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Warmth olive oil in a 4qt Dutch oven over medium excessive warmth . Add the bottom beef and let it cook dinner for 3 to 4 minutes with out stirring to type a pleasant crust on one facet. Break it up with a spoon, proceed cooking till no pink stays. Drain any fats.
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Add the onion and garlic and cook dinner 3 minutes extra. Add the broth, scraping up any browned bits on the underside of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt and pepper.
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Stir, cowl, and simmer for 18 to 25 minutes or till the cabbage is tender, stirring often. Simmer uncovered for 3 to five minutes to thicken if desired. Season with extra salt and pepper to style.
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Serve over rice or pasta if desired.
Retailer leftovers for as much as 4 days within the fridge.
Energy: 267 | Carbohydrates: 12g | Protein: 16g | Fats: 18g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 54mg | Sodium: 466mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 312IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 3mg
Diet data offered is an estimate and can fluctuate based mostly on cooking strategies and types of elements used.
Course Beef, Dinner, Most important Course
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