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Smoky Paprika Cabbage and Sausage-Style Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 4 cups shredded green cabbage
  • 1 can (14.5 ounces) diced tomatoes
  • 3 cups beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Stir in the onion and garlic. Cook for 2 minutes until the onion starts to soften.
  • Add the smoked paprika, fennel seeds, and red pepper flakes. Stir for 30 seconds to toast the spices with the beef.
  • Add the shredded cabbage, diced tomatoes with their juice, beef broth, salt, and black pepper. Stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring occasionally, until the cabbage is tender but still has some bite.
  • Taste and adjust salt if needed before serving.

Notes

For the best sausage-style flavor, do not skip the fennel seeds. If you want a thicker stew, mash a few pieces of cabbage with the back of your spoon near the end of cooking. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring spoons