Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium head of green cabbage, shredded
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: shredded cheddar cheese, for topping
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Stir in the shredded cabbage, diced tomatoes, tomato sauce, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
- Taste and adjust seasonings as needed. Serve hot, topped with shredded cheddar cheese if desired.
Notes
For a spicier dish, add a pinch of red pepper flakes. Cowboy cabbage stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute ground turkey or chicken for the ground beef.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg