The abundant and comforting cabbage and the expert minced meat are cooked in a often tomato broth for a meal with a pot that is ready in 30 minutes.
- Taste: Salty and abundant with a rich broth based on tomato, a tender seagull and a pinch of Worcestrshire and dill.
- Recommended tools: Dutch oven with 4 quarter or a deep pan
- Swap: Exchange ground meat for ground or pork turkey, use vegetable broth for a vegetarian version or add peppers for extra flavor.
- TIME TIME SAVING: Use the pre -herdded cabbage or the mix of cabbage salad to reduce preparation times.
- Freezing: This recipe blocks magnificently! Keep in an airtight container for a maximum of 3 months, then heat on the stove for the best consistency.
Tips for ingredients and swap outs
- Beef: 80/20 ground meat is an excellent choice because it has quite fat to provide flavor. You can change it and use half a beef and a half pork or Italian sausage for a more crazy flavor.
- Cabbage: I use green cabbage for this recipe.
- Broth: The robust tomato broth does this dish with a rich flavor. Use a can of Rotel instead of normal diced tomatoes if you want a more spicy version.
Variations: This is an excellent recipe to sneak into the vegetables that demanding eaters do not notice. Grateful carrots, courgettes, chopped cabbage, red peppers and brussels brussels in slices or peas are excellent options. Garnish with sesame seeds.
How to prepare ground meat and cabbage
- Cook the minced meat according to the Complete recipe below.
- Mix the remaining ingredients and cook over low heat until the cabbage is tender.
- Serve beyond rice or with egg noodles.
Serve suggestions
Archiving and leftovers
Keep ground beef and cabbage in an airtight container in the refrigerator for a maximum of 4 days and heated on the stove or in the microwave.
Freeze portions in bags with zipper for a maximum of four months and defrosting during the night before heating.
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Minced meat and cabbage
Abundant, comforting and full of flavor: this ground and cabbage recipe is the perfect welcoming meal.
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Heat the olive oil in a 4q Dutch oven over medium heat. Add the ground meat and cook it for 3-4 minutes without mixing to form a nice crust on one side. Break it with a spoon, continue to cook until the pink remains. Drain any fat.
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Add the onion and garlic and cook for another 3 minutes. Add the broth, scraping any golden pieces on the bottom of the pan. Add the cabbage, the diced tomatoes, the tomato sauce, the worker sauce, the dill, the salt and the pepper.
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Mix, cover and cook over low heat for 18-25 minutes or until the cabbage is tender, stirring occasionally. Cook over low heat for 3-5 minutes to thicken if you wish. Season with additional salt and pepper to taste.
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Serve on rice or pasta, if desired.
Keep the leftovers for a maximum of 4 days in the refrigerator.
Calories: 267 | Carbohydrates: 12G | Protein: 16G | Fat: 18G | Saturated fat: 6G | Polynsaturo fat: 1G | Monolysatuine fat: 8G | Trans fat: 1G | Cholesterol: 54mg | Sodium: 466mg | Potassium: 653mg | Fiber: 4G | Sugar: 7G | Vitamin A: 312Iu | Vitamin C: 45mg | Soccer: 88mg | Iron: 3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, dinner, main dish
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