Source
Yield
6 servings
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 small head cabbage, chopped
- 2 14.5-ounce cans diced tomatoes
- 1 8-ounce can tomato sauce
- ½ cup water
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain.
- Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil.
- Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Nutrition Info
Per Serving: 398 calories; protein 28.5g; carbohydrates 16.3g; fat 23.8g; cholesterol 92.9mg; sodium 1294.3mg
Notes
- Serve with green beans, new potatoes, corn, and corn bread.
- The longer this stands, the better it tastes.
- Can also use a coleslaw salad mix.