This ground beef and cabbage recipe was my mother’s. She was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. Serve with corn on the cob and cornbread.
Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::6
Ingredients
1 large head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 onion, halved and thinly sliced
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1 pound lean ground beef
Directions
Place cabbage, tomatoes with juice, onion, Italian seasoning, salt, and pepper into a Dutch oven or large pot over low heat; cook and stir until it begins to simmer.
Add lean ground beef on top; cover and cook, stirring occasionally, until cabbage is tender and ground beef is cooked through, about 45 minutes.
Laguna Lala Cook’s Note
Do not cook and drain your meat; most of the taste will leave. I use 90/10 ground beef for this recipe.