Prep 10 mins
Cook 35 mins
We love cabbage, and this is a favorite.
- 3⁄4 lb ground beef
- 1 chopped celery rib
- 1⁄2 cup chopped onion
- 4 cups chopped cabbage
- 1 1⁄2 cups beef broth
- 1 cup diced tomato
- 1⁄4 cup tomato sauce
- 1 carrot, thinly sliced
- 1⁄2 teaspoon garlic powder
- In dutch oven, saute beef, celery, and onions for 5 minutes.
- Add remaining ingredients; bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.
Suprisingly delicious and colorful. I used half a cabbage head and end up with a pan full of veggies. A+ for taste, A+ for presentation. A++ for giving me a reason to eat my vegetables. Thank you for sharing your recipe.
This is very tasty. I used an oriental beef paste, which has ginger and garlic in it, as a substitute for the beef broth. The ginger taste really compliments this dish. I also doubled the liquid portion (broth) and added some egg noodles. Will definitely make again.
This is easy and delcious! We love cabbage and this is just a perfect cold winter days casserole. Thanks Inez for yet another winner!