Ingredients
Method
- Collect all ingredients.
- Add cabbage, tomatoes with their juice, onion, Italian seasoning, salt, and pepper to 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 love using fire-roasted diced tomatoes when I have them, as they add a wonderful smoky depth that really elevates the whole dish.
Storage Tip: This keeps beautifully in the fridge for up to four days, and I find the flavors meld and improve overnight, making it a fantastic leftover.
Make-
Ahead Advice: You can chop the cabbage and onion a day in advance and store them together in a sealed container to cut down on prep time when you're ready to cook.
Common Mistake: The most important thing is to keep the heat low after adding the beef.
If it's too high, the beef will steam into a dense, rubbery layer instead of crumbling nicely as it cooks through.
Serving Suggestion: I often serve this over a bed of creamy mashed potatoes or with a thick slice of crusty bread to soak up all the delicious, savory juices.
Equipment Note: While I use my Dutch oven, a large, heavy-bottomed stockpot with a tight-fitting lid works just as well to create the gentle, steady heat this recipe needs.