Cabbage and Tomato Hamburger Stew
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 4 cups beef broth
- 1 small head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
- Stir in the onion and garlic. Cook for 3 to 4 minutes until the onion turns soft.
- Add the carrots and cook for 2 more minutes.
- Pour in the beef broth. Add the cabbage, diced tomatoes, oregano, salt, and pepper.
- Bring the mixture to a boil, then lower the heat and simmer for 20 to 25 minutes until the cabbage is tender.
Notes
Simmer a little longer if you prefer softer cabbage. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. Skip the carrots if you want a simpler version focused only on cabbage and tomato.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife