Ingredients:
1 small head of cabbage, chopped (about 6-8 cups)
1 lb ground beef (80/20 or 85/15 is recommended)
1 (15 oz) can diced tomatoes, undrained
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoon beef bouillon powder (or 1 beef bouillon cube)
1 tablespoon olive oil (or your preferred cooking oil)
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional, for a little heat)
Salt and pepper to taste
Optional: 1 bell pepper, diced (any color)
Optional: Fresh parsley or cilantro, chopped (for garnish)
Instructions:
Instructions:
Brown the Ground Beef:
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned.
Drain any excess grease from the skillet.
Sauté Onions and Garlic (and Bell Pepper):
Add the chopped onions (and diced bell pepper, if using) to the skillet with the browned beef.
Cook until the onions are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Seasonings:
Pour the can of diced tomatoes (undrained) into the skillet.
Stir in the beef bouillon powder, dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper.
Mix well and bring to a simmer.
Add Cabbage:
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