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.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 ½ pounds ground beef
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- salt and pepper to taste
- 1 small head cabbage, chopped
- 2 (14.5 ounce) cans diced tomatoes
- 1 (14.5 ounce) can tomato sauce
Directions:
Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
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 browned, 5 to 7 minutes.
Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.
Prep time: 10 mins / Cooking time: 35 mins / Total time: 45 mins
Serving: 10 / Yield: 10 servings
Calories: 178.0
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
