Ingredients
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon tomato paste
1 lb (450g) ground beef
1 medium onion, chopped
1 medium head of cabbage, chopped
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons olive oil or vegetable oil
1/2 cup beef broth (or water)
Instructions
Cook the Beef: Heat the oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove any excess fat from the pan.
Sauté the Onion: Add the chopped onion to the beef in the skillet. Cook for 3-4 minutes until softened and translucent. Stir in the garlic and cook for another minute until fragrant.
Add the Cabbage: Add the chopped cabbage to the skillet and stir well to combine with the beef mixture. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
Season and Simmer: Add the diced tomatoes (with their juice), tomato paste, smoked paprika, cumin, red pepper flakes (if using), salt, and pepper. Stir to combine, then pour in the beef broth. Reduce the heat to low and cover the skillet. Let it simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or spices as desired.
Enjoy.