Description
This Slow Cooker Cabbage and Ground Beef Stew delivers a hearty, savory flavor with tender vegetables and rich tomato sauce, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 medium head green cabbage (about 2 pounds, cut into 1-inch chunks)
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt (to taste)
- black pepper (to taste)
- 1 bay leaf
Instructions
- Brown the ground beef and chopped onion in a skillet until fully cooked; drain excess fat and transfer to the slow cooker.
- Add minced garlic, beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, thyme, oregano, and bay leaf to the slow cooker; stir to combine.
- Place the cabbage chunks on top of the meat mixture without stirring initially; push down gently to submerge partially.
- Cover and cook on Low for 7 to 8 hours until the cabbage is tender.
- Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Keywords: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. The stew can be made ahead and reheated gently on the stove or in the microwave.