Ingredients
Scale
- 1 pound ground beef
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup beef broth
- Optional: 1 teaspoon cinnamon (for a hint of warmth)
Feel free to substitute ground turkey if you prefer a leaner option, and add a pinch of chili flakes if you fancy a bit of heat. The cinnamon, although optional, adds a touch of nostalgia to the dish, reminiscent of the apple crumbles my mum would sprinkle with love.
Instructions
- In a large skillet or pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 7-8 minutes, breaking it apart with a wooden spoon as it cooks.
- Add the diced onion and continue to cook for another 5 minutes until the onion becomes translucent. Stir in the garlic and cook for an additional minute, savoring the aroma as it fills your kitchen.
- Stir in the chopped cabbage, letting it wilt slightly as you mix it with the beef and onions. This part reminds me of the gentle patience my mum taught me in the kitchen, allowing flavors to meld.
- Add the diced tomatoes, tomato paste, smoked paprika, ground cumin, salt, and pepper. Stir everything together, ensuring the cabbage is coated in the rich tomato mixture.
- Pour in the beef broth, bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, stirring occasionally. This simmering time is perfect for jotting down a few memories in a tea-stained notebook or brewing a warm cup of tea.
- For a touch of warmth, sprinkle in the cinnamon and stir well before serving. Taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
