Ingredients
Scale
- 1 lb lean ground beef
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large skillet or deep pan over medium-high heat.
- Add the ground beef and diced onion to the pan. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon.
- Drain any excess fat from the skillet to keep the dish light.
- Stir in the minced garlic and cook for about 1 minute until it smells fragrant.
- Add the chopped cabbage, diced tomatoes (with their juices), tomato paste, dried oregano, salt, and pepper.
- Stir everything well to ensure the tomato paste is evenly distributed.
- Reduce the heat to medium-low. Cover the skillet with a tight-fitting lid.
- Simmer for 15 to 20 minutes, stirring occasionally, until the cabbage reaches your desired level of tenderness.
- Taste and add more salt or pepper if needed before serving hot.
- Cook Time: 30 minutes