Rating: 4.5 stars
142 Ratings
  • 5 star values: 82
  • 4 star values: 50
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

This is a hearty meal that's easy to make and keeps well. I use a slotted spoon to serve it with rice and sweet cornbread.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.

    Advertisement
  • Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.

  • Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

Nutrition Facts

178 calories; protein 13.3g; carbohydrates 8.7g; fat 9.7g; cholesterol 42.6mg; sodium 204.4mg. Full Nutrition
Advertisement