Easy Budget Ground Beef & Cabbage
Easy Budget Ground Beef & Cabbage
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, large, thinly sliced
- 1 cup beef broth
- 1 medium head green cabbage, chopped into 1-inch pieces
- 15 ounces tomato sauce, can
- 14 1/2 ounces diced tomatoes, can, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 2 cups white rice, cooked, or noodles
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and spread it into an even layer. Sear for 3 to 4 minutes without disturbing to develop a rich brown crust. Break up the beef with a wooden spoon and continue to brown until no pink remains, about 5 to 7 minutes more. Drain any excess fat.
⏱️ 10 min
- 2
Add the sliced yellow onion to the pot with the browned ground beef. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 3
Pour in the beef broth. Add the chopped green cabbage, tomato sauce, diced tomatoes (undrained), Worcestershire sauce, dried dill, salt, and black pepper to the pot.
⏱️ 3 min
- 4
Stir all the ingredients together thoroughly, ensuring the cabbage is well mixed with the other components. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 5
Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
⏱️ 25 min
- 6
Taste and adjust seasonings as needed. Ladle the hot ground beef and cabbage mixture over steamed white rice or noodles and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Budget Ground Beef & Cabbage
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, large, thinly sliced
- 1 cup beef broth
- 1 medium head green cabbage, chopped into 1-inch pieces
- 15 ounces tomato sauce, can
- 14 1/2 ounces diced tomatoes, can, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 2 cups white rice, cooked, or noodles
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and spread it into an even layer. Sear for 3 to 4 minutes without disturbing to develop a rich brown crust. Break up the beef with a wooden spoon and continue to brown until no pink remains, about 5 to 7 minutes more. Drain any excess fat.
⏱️ 10 min - 2
Add the sliced yellow onion to the pot with the browned ground beef. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 3
Pour in the beef broth. Add the chopped green cabbage, tomato sauce, diced tomatoes (undrained), Worcestershire sauce, dried dill, salt, and black pepper to the pot.
⏱️ 3 min - 4
Stir all the ingredients together thoroughly, ensuring the cabbage is well mixed with the other components. Bring the mixture to a gentle simmer.
⏱️ 2 min - 5
Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
⏱️ 25 min - 6
Taste and adjust seasonings as needed. Ladle the hot ground beef and cabbage mixture over steamed white rice or noodles and serve immediately.
⏱️ 3 min