Ingredients
Method
- Collect all ingredients.
- Heat a Dutch oven or large skillet over medium-high heat. Brown the beef and onion, stirring, for 5 to 7 minutes until crumbly. Drain off the grease.
- Add the cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper. Bring the mixture to a boil. Cover the Dutch oven, reduce the heat, and simmer for about 30 minutes, or until the cabbage is tender.
- Serve immediately while hot.
Nutrition
Notes
Ingredient Swap: I often use ground turkey instead of beef for a lighter version, and it still holds up beautifully with the savory tomato base.
Storage Tip: This stew keeps incredibly well.
I store leftovers in an airtight container in the fridge for up to 4 days, and the flavors meld even more.
Make-
Ahead Secret: You can brown the beef and onion a day ahead.
Just refrigerate them, then add the remaining ingredients and simmer when you're ready to cook.
Common Mistake: Don't skip draining the beef grease.
I learned the hard way that leaving it in makes the final dish far too oily.
Serving Suggestion: I love to serve this over a mound of buttery mashed potatoes or with a thick slice of crusty bread to soak up all the delicious sauce.
Equipment Note: If you don't have a Dutch oven, a large, deep skillet with a tight-fitting lid works perfectly for this one-pot meal.
Personal Touch: I sometimes stir in a big pinch of smoked paprika at the end.
It adds a wonderful, subtle depth that my family always compliments.