Ingredients:

  • 1 lb 80/20 Ground Chuck
  • 1.5 lb Green Cabbage, cored and sliced into 1-inch thick ribbons
  • 0.5 cup Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 14.5 oz canned Fire-roasted diced tomatoes
  • 2 tbsp Tomato Paste
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Smoked Paprika
  • 0.25 cup Beef Broth
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Heat a 12-inch cast iron skillet over medium-high heat. Add the ground beef in large chunks and let sit undisturbed for 3–4 minutes until a dark, mahogany-colored crust forms.
  2. Flip the beef and break into smaller pieces, cooking until no pink remains. Remove the beef with a slotted spoon, leaving the rendered fat in the skillet.
  3. Add the cabbage ribbons and diced onion to the hot fat. Sauté using the dry-sauté method to evaporate internal moisture until the cabbage begins to soften but retains a snap.
  4. Stir in the minced garlic, tomato paste, and smoked paprika. Bloom the spices in the fat for about 1 minute until fragrant.
  5. Add the fire-roasted tomatoes (with half their juice), apple cider vinegar, and beef broth. Return the beef to the pan.
  6. Simmer for 5-7 minutes, stirring occasionally, until the sauce reduces into a thick, velvety glaze that coats the beef and cabbage. Season with salt and pepper before serving.