Description
A hearty one-pan meal that captures all the flavors of traditional cabbage rolls without the fuss. Perfect for keto dieters and comfort food lovers alike.
Ingredients
Scale
- 2 pounds ground beef (80/20 blend)
- 1 large head green cabbage, chopped (about 8 cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- Fresh parsley for garnish
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat.
- 2. Add diced onion and cook for 3-4 minutes until softened.
- 3. Add garlic and cook for 30 seconds until fragrant.
- 4. Add ground beef and cook 6-8 minutes until browned.
- 5. Stir in tomato paste and cook for 1 minute.
- 6. Add all seasonings and mix well.
- 7. Pour in diced tomatoes, tomato sauce, and beef broth.
- 8. Add bay leaves and bring to a simmer.
- 9. Gradually add chopped cabbage, stirring as it wilts.
- 10. Cover and simmer 20-25 minutes, stirring occasionally.
- 11. Remove lid and cook 10-15 minutes more until cabbage is tender.
- 12. Stir in apple cider vinegar.
- 13. Remove bay leaves and adjust seasoning.
- 14. Garnish with fresh parsley before serving.
Notes
Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Add extra liquid when reheating as mixture thickens when cold.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 7g
- Sodium: 680mg
- Fat: 26g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 28g