Directions
- 1Brown the ground beef in a large pot or Dutch oven over medium-high heat. Do NOT drain the fat.
- 2Push the beef to the sides of the pot. Add the tomato paste and cook for 2 minutes, then add the onions and peppers and cook for another 2 minutes.
- 3Add the flour and mix thoroughly before adding the Salt-Free Tony’s, paprika, salt, beef broth, and Worcestershire sauce. Then add the garlic and simmer for 5 minutes.
- 4Add the chopped cabbage in batches if needed. Stir until fully coated in the gravy. Cover and reduce heat to medium-low.
- 5Simmer covered for 10-15 minutes, or until the cabbage reaches your preferred texture.
- 6If the sauce is too runny, cook uncovered for a few minutes. Serve hot with rice, or just smash it by itself.
Ingredients
- 2 lbs ground beef (80/20)
- 1 head large head green cabbage, chopped into bite-sized pieces
- 1 large white onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 tbsp all-purpose flour
- 3 tbsp tomato paste
- 2 tbsp garlic, minced
- 1.5 cups beef broth
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp Salt-Free Tony’s (or Cajun/Creole blend)
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 to taste red pepper flakes
- 0.25 tsp salt
Equipment
large potDutch oven
Tips
- Do NOT drain the fat from the ground beef.
- Add cabbage in batches if needed.
- If the sauce is too runny, cook uncovered for a few minutes.
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