Description
A simplified, one-pot meal that transforms the classic flavors of traditional cabbage rolls into a savory casserole with ground beef and cabbage.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium head green cabbage (cored and cut into 1-inch chunks)
- 1 large onion (diced finely)
- 3 cloves garlic (minced)
- 1 can (14.5 ounces) diced tomatoes (undrained)
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 2 tablespoons brown sugar (packed)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Prepare the vegetables and meat by chopping the cabbage, dicing the onion, and mincing the garlic. Brown the ground beef if desired and drain excess fat.
- Whisk together the tomato paste, beef broth, brown sugar, apple cider vinegar, thyme, salt, pepper, and paprika until smooth.
- Place the beef, cabbage, and onion in the slow cooker. Pour the sauce mixture over the top and toss gently to combine.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the cabbage is tender.
- Check for doneness, adjust seasoning if necessary, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: main dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat until internal temperature reaches 165°F.