Ingredients:

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 small head of green cabbage, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 cup beef broth
1 tbsp olive oil
Fresh parsley, chopped (for garnish)

Directions:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Continue to cook until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Stir in the chopped cabbage, diced tomatoes (with their juice), paprika, cumin, salt, and black pepper. Mix everything well to combine.
Pour in the beef broth, then cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender.
Once the cabbage is cooked to your liking, remove the skillet from the heat. Garnish with freshly chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 220 kcal | Servings: 4 servings