Hearty cabbage and seasoned ground beef are cooked in rich tomato soup for a 1-pot meal that is ready in 30 minutes.
Flavor: Flavored and hearty with rich tomato-based soup, tender cabbage and hints of Worcestershire and dill. Recommended Tools: 4 Quart Dutch Oven or Deep Frying Pan Swap: Swap the ground turkey beef, use vegetable soup in the vegetarian version, add pepper to add flavor. Time-saving tip: Use a shedged cabbage or coleslaw mix to reduce preparation time. Freeze: This recipe freezes beautifully! Store in an airtight container for up to 3 months, then reheat the stove for the best texture.
Ingredient Tips and Swap Out
Beef: 80/20 ground beef is a great choice as it has enough fat to provide flavor. You can exchange it and use half beef and half pork or Italian sausage for the flavor of the skin. Cabbage: This recipe uses green cabbage. Soup: Beef tomato soup pours a rich flavor into this dish. If you want a spicy version, use a can of rotel instead of the regular diced tomato.
Variations: This is a great recipe for sneaking into vegetables that no picky people will notice. Shredded carrots, zucchini, chopped kale, red peppers, sliced ​​Brussels sprouts or peas are great options. Decorate with sesame seeds.
How to make ground beef and cabbage
Cook and drain the ground beef according to the complete recipe below. Stir in the remaining ingredients and simmer until the cabbage is soft. Serve with rice or egg noodles.
Provide suggestions
Storage and leftovers
Keep leftover beef and cabbage in a fridge airtight container for up to 4 days and reheat in a stove or microwave.
Freeze in a zippered bag for up to 4 months and thaw overnight before reheating.
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Ground beef and cabbage
It’s heartfelt, comfortable and packed with flavour. This ground beef and cabbage recipe is the perfect cozy meal.
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Heat the olive oil in a 4QT Dutch oven over medium heat. Add the ground beef and cook for 3-4 minutes without stirring to form a nice crust on one side. Split with a spoon and continue cooking until the pink remains. It expels fat.
Add the onion and garlic and cook for another 3 minutes. Add the soup and scrape the brown bits into the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt and pepper.
Cover, cover, simmer, stir occasionally, for 18-25 minutes or until the cabbage is soft. Simmer for 3-5 minutes if necessary to make it thick. Season and season with additional salt and pepper.
Enjoy over rice or pasta if necessary.
Store leftovers in the fridge for up to 4 days.
calorie: 267 | carbohydrates: 12g | protein: 16g | fat: 18g | Saturated fat: 6g | Polyunsaturated fat: 1g | January Saturated Fat: 8g | Trans Fat: 1g | cholesterol: 54mg | sodium: 466mg | potassium: 653mg | fiber: 4g | sugar: 7g | Vitamin A: 312iu | Vitamin C: 45mg | calcium: 88mg | iron: 3mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Beef, dinner, main course
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(Tagstotranslate)Beef bouillon (T)Cabbage (T)Diced tomatoes (T)Le-grilled beef (T)Tomato sauce (T)Worcestershire sauce (T)Yellow onion
