Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 Tbsp olive oil
• 1/2 lb. lean ground beef
• 1 small onion
• 1 tsp smoked paprika
• 1/4 tsp garlic powder
• 3/4 tsp salt, divided
• 4-6 cups shredded cabbage (about one pound)
• 8 oz. tomato sauce
• 2 Tbsp apple cider vinegar
• 2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 oz. shredded cheddar
• 1 green onion, sliced

Method

1. Brown the lean ground beef in the olive oil in a large skillet over medium heat, breaking the meat up as it cooks.
2. Add the finely diced small onion with the smoked paprika, garlic powder and 3/4 teaspoon of salt divided as you season, and cook until the onion softens.
3. Pour in 1/4 cup water and stir to dissolve the browned bits on the skillet, add the shredded cabbage, cover the pan, and simmer for about 5 minutes, stirring occasionally, until the cabbage wilts.
4. Stir the tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce and Dijon mustard into the cabbage and simmer the mixture uncovered for a few minutes until it reduces slightly, then salt it to taste.
5. Scatter the shredded cheddar over the beef and cabbage, cover the skillet for 1 to 2 minutes until the cheddar melts, and finish with the sliced green onion.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).