Rustic Cabbage and Vegetable Hamburger Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups shredded cabbage
- 2 carrots, sliced
- 2 medium potatoes, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the onion and garlic to the pot. Cook for 3 minutes until the onion starts to soften.
- Stir in the cabbage, carrots, and potatoes. Cook for another 3 minutes to let the vegetables begin to soften.
- Pour in the diced tomatoes with their juice and the beef broth. Add the thyme, salt, and black pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the potatoes and carrots are tender.
Notes
Shred the cabbage thinly so it cooks evenly and blends into the broth without becoming mushy. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board