Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 medium head green cabbage (approx. 2 lbs), cored and shredded into 1/2-inch ribbons
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz canned diced tomatoes (no sugar added)
  • 1/2 cup beef bone broth (low sodium)
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place your 12 inch skillet over medium high heat. Add the ground beef and spread it out. Let it sear undisturbed for 3 minutes until a deep brown crust forms.
  2. Break the beef into smaller crumbles with your spoon. Continue cooking until no pink remains.
  3. Drain the excess grease from the pan, but make sure to leave about 1 tablespoon behind. <small>Note: This fat is flavor gold for the onions.</small>
  4. Turn the heat down to medium. Push the beef to the edges and drop the diced onions into the center.
  5. Sauté the onions for 4 minutes until they look translucent and soft.
  6. Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for 60 seconds until the aroma hits your nose.
  7. Add the shredded cabbage, diced tomatoes with their juices, beef broth, and apple cider vinegar. Toss everything together.
  8. Place the lid on the skillet. Simmer for 10-12 minutes until the cabbage is tender but still has a bite.
  9. Remove the lid and give it a final stir. Season with sea salt and cracked black pepper.
  10. Garnish with the fresh parsley and serve it hot.