Ground Beef and Cabbage
This recipe for ground beef and cabbage has been passed down from my mother, a humble and rustic country chef. Over the years, as I've journeyed, worked, and savored diverse global cuisines, I've come to appreciate that the unadorned simplicity of the dishes she created held a unique charm. It's a testament that sometimes, infusing a meal with emotions and love can make it truly exceptional. Enjoy this dish with freshly cooked corn on the cob and a side of cornbread.
Ingredients
- 1 large head cabbage, finely chopped
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 onion, halved and thinly sliced
- 1 tablespoon Italian seasoning
- salt and ground black pepper to taste
- 1 pound lean ground beef
Instructions
- Place cabbage, tomatoes with juice, onion, Italian seasoning, salt, and pepper into a Dutch oven or large pot over low heat; cook and stir until it begins to simmer.
- Add lean ground beef on top; cover and cook, stirring occasionally, until cabbage is tender and ground beef is cooked through, about 45 minutes.
Notes
Do not cook and then drain your meat; most of the taste will leave. I use 90/10 ground beef for this recipe.
Nutrition
Calories: 228kcalCarbohydrates: 18gProtein: 18gFat: 10gSaturated Fat: 4gCholesterol: 50mgSodium: 191mgPotassium: 638mgFiber: 7gSugar: 10gVitamin C: 84mgCalcium: 132mgIron: 4mg
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