Ingredients
- 1 small head green cabbage, chopped
- 1 lb (450 g) ground beef
- 1 can (15 oz / 425 g) diced tomatoes, with juices
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 tbsp olive oil, if needed
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp beef bouillon
- ½ tsp red pepper flakes, optional
- ½ cup beef broth or water
- Salt, to taste
- 2 tbsp fresh parsley, chopped, for garnish
👩🍳 Instructions
1. Prepare the vegetables
Wash the cabbage, remove the tough core, and chop it into bite-sized pieces. Chop the onion and mince the garlic.
2. Brown the beef
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked. Drain excess grease if necessary.
3. Cook the onion and garlic
Add the chopped onion and cook for about 3–4 minutes, until softened. Add the garlic and cook for another 30–60 seconds until fragrant.
4. Add the seasonings
Stir in the smoked paprika, cumin, cayenne, black pepper, beef bouillon, and red pepper flakes. Cook for about 30 seconds so the spices become fragrant.
5. Add the tomatoes
Pour in the diced tomatoes and their juices. Add the beef broth and stir everything together. Bring the mixture to a gentle simmer and cook for about 5 minutes. Similar recipes use diced tomatoes and broth to create a light, savory tomato base.
6. Add the cabbage
Add the chopped cabbage in batches, stirring after each addition. It may look like too much at first, but the cabbage will quickly wilt as it cooks.
7. Cover and simmer
Cover the skillet and cook over medium-low heat for 15–20 minutes, stirring every few minutes. Cook until the cabbage is tender but still has a little texture.
8. Adjust the flavor
Taste and add more salt, black pepper, paprika, or chili flakes if needed.
9. Garnish and serve
Turn off the heat and sprinkle with fresh parsley. Serve hot.