Confession…I was 45 years old before I started cooking cabbage. I had it growing up and liked how my Granny made it (with corned beef and cornbread – so duh), but I’ve never felt compelled to cook this amazing veggie myself. (I’m sorry cabbage. We can be friends now, though.) Anyhoo, enter me trying to incorporate more vegetables into our supper rotation and discovering there was a really easy, really tasty way to incorporate this lean mean green machine with BEEF. Whew! This recipe couldn’t be easier or yummier or healthier. Proof: We are two weeks away from re-stocking our beef freezer and I chose to use my very last pound of hamburger on this meal. Need I say more? Ok, go make this and be happy. Bye. 👋

Beef & Cabbage

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Author: Meredith Bernard

Equipment

• Cast Iron Dutch Oven

Ingredients

• 1 lb ground beef
• 1 head cabbage, shredded
• 1 onion, sliced
• 1 14 oz. diced tomatoes (regular or fire roasted)
• 1 8 oz. tomato sauce
• 1 tbsp Santa Maria Seasoning
• 1 tbsp Italian Seasoning
• 1 tsp garlic powder

Instructions

• To one large Dutch oven, add one head of shredded cabbage (I used food processor)

  Add 1 onion, diced or sliced thin

  Add 1 can diced tomatoes, 1 small can tomato sauce, 1 tbsp italian seasoning, 1 tsp garlic powder, salt and pepper to taste. Bring to simmer over medium-high heat.

  Add 1 lb ground beef (uncooked), stir, turn heat down, put lid on and let simmer 45 min. until cooked through

  Serve alone or over rice or potatoes