1 medium head of cabbage (about 1½ lbs), chopped into bite-sized pieces
1 medium onion, diced
2–3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (undrained)
½ cup tomato sauce or ketchup
1 tbsp Worcestershire sauce
1 tsp smoked paprika (optional)
½ tsp chili powder (optional)
Salt and black pepper to taste
2 tbsp olive oil or butter
Optional: Cooked rice or mashed potatoes for serving
Instructions
Step 1: Cook the Ground Beef
Heat a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon.
Season with salt and black pepper to taste. Remove the beef from the skillet and set aside, draining excess fat if necessary.
Step 2: Sauté the Vegetables
In the same skillet, add olive oil or butter. Sauté the diced onion for 2–3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Cabbage
Add the chopped cabbage to the skillet and stir to combine. Cook for 5–7 minutes, stirring occasionally, until the cabbage begins to soften.
Step 4: Combine and Simmer
Return the cooked ground beef to the skillet.
Add the diced tomatoes, tomato sauce or ketchup, Worcestershire sauce, smoked paprika, and chili powder (if using). Stir to mix well.
Reduce the heat to low, cover the skillet, and simmer for 15–20 minutes, stirring occasionally, until the cabbage is tender and the flavors meld together.
Step 5: Taste and Serve
Taste the dish and adjust seasoning with additional salt and pepper if needed.
Serve hot as is, or over a bed of cooked rice or mashed potatoes for a heartier meal.
Tips for Success
Customize It: Add carrots, celery, or bell peppers for extra veggies.
Spice It Up: Add red pepper flakes or hot sauce for a spicy kick.
Leftovers: This dish tastes even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
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