This recipe caught my attention the instant I saw it because I love cooked cabbage in all of its forms. Stuffed cabbage rolls are so good and this gives you all of the wonderful taste without messing with a large head of cabbage and a big pot of boiling water. Make it in a large skillet or Dutch oven.
Be sure to add the cinnamon and nutmeg too. It sounds unusual but it really makes the flavor of the dish so good.
You could easily add cooked rice to this dish but I served brown and wild rice on the side. My guy prefers it served in a bowl with no rice and a roll to sop up the delicious broth. There isn't a lot of broth like a soup; it is more like stew with just enough to ladle over the rice or dip your bread in.
recipe source: about.comsouthernfood
1 tablespoon olive oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon cider vinegar or wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
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