Ingredients:

  • 1 pound (450g) lean ground beef
  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium green cabbage (about 2 pounds/900g), cored and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning blend
  • ½ cup (120ml) beef broth (or more, as needed)
  • Seasoning salt & freshly ground black pepper, to taste
  • Sour cream, for serving (optional)

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spatula. Cook until no longer pink, about 8-10 minutes.
  2. Drain any excess fat from the skillet. Transfer the browned beef to a paper towel-lined plate and set aside.
  3. Add butter to the skillet and melt over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 minutes.
  4. Add the chopped cabbage to the skillet. Cook, stirring frequently, until the cabbage is softened and slightly wilted, about 10-15 minutes. Aim for a slight golden-brown color.
  5. Stir in the minced garlic, paprika, and Italian seasoning. Cook for 1 minute more, until fragrant.
  6. Pour in the beef broth. Add the cooked ground beef back to the skillet. Stir to combine.
  7. Bring the mixture to a simmer. Cook until heated through and the flavors have melded, about 5 minutes. Add more beef broth if needed for moisture.
  8. Taste and season with seasoning salt and freshly ground black pepper as needed. Remember cabbage is a great big sponge.
  9. Serve hot, topped with a dollop of sour cream, if desired.