- Olive oil, for cooking
- 1 lb (450 g) ground beef
- 1 medium onion (4 oz or 110 g), thinly sliced
- 2 cloves garlic, peeled and minced
- 1 Tablespoon (15 ml) tomato paste
- 1 teaspoon (2 g) cinnamon
- 1 teaspoon (2 g) smoked paprika
- 1 head cabbage (1.5 lb or 700 g), thinly sliced or shredded
- 2 (14 oz or 400 g) cans diced (or chopped) tomatoes
- 1 (14 oz or 400 g) can tomato sauce
- 1 Tablespoon (15 ml) red wine vinegar
- 2 Tablespoons (2 g) chopped fresh parsley (for garnish, optional)
- Salt and pepper, to taste
- Heat a drizzle of olive oil in a large skillet or nonstick pan over medium heat. Add the ground beef and saute until just browned, using a wooden spoon, break into small pieces.
- Add the sliced onion and garlic to the pan and cook for 3 to 5 minutes until the onion is softened.
- Add the tomato paste, cinnamon, and paprika to the pan and cook for 3 minutes until the mixture starts to caramelize.
- Add the sliced cabbage, tomato sauce, chopped tomatoes, and red wine vinegar to the pan and increase the heat to a boil.
- Reduce the heat to a simmer, cover, and cook for 30 minutes until the sauce has thickened and the cabbage is tender. (If desired, increase the heat to high and bring to a boil to further reduce the sauce until desired thickness is reached.) Season with salt and pepper, to taste.
- Garnish the dish with optional chopped fresh parsley and serve.
All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 23 g
- Serving Size: ¼ recipe
- Calories: 457
- Sugar: 18 g
- Fat: 24 g
- Carbohydrates: 34 g
- Fiber: 11 g
- Protein: 25 g