Ingredients
Method
- Collect all ingredients.
- Combine cabbage, tomatoes with their juice, onion, Italian seasoning, salt, and pepper in a Dutch oven or large pot over low heat. Cook and stir until the mixture begins to simmer.
- Add the lean ground beef on top, cover, and cook, stirring occasionally, until the cabbage is tender and the beef is cooked through, about 45 minutes.
- Serve and enjoy.
Nutrition
Notes
Ingredient Swap: I often use fire-roasted diced tomatoes when I have them, as they add a lovely smoky depth that I really enjoy with the savory beef.
Storage Tip: This dish keeps beautifully in the fridge for up to four days, and I find the flavors meld even more overnight, making fantastic leftovers.
Make-
Ahead Advice: You can chop the cabbage and onion a day in advance and store them together in a sealed container in the fridge to cut down on prep time when you're ready to cook.
Common Mistake: Don't skip cooking the cabbage mixture until it simmers before adding the beef.
I learned this ensures the vegetables start releasing their liquid, which steams and cooks the meat perfectly without it drying out.
Serving Suggestion: I love to serve this over a bed of creamy mashed potatoes or with a crusty piece of bread to soak up all the delicious juices.
Equipment Note: While I use my Dutch oven, a large, heavy-bottomed pot with a tight-fitting lid works just as well to create the steam needed for cooking.