Comforting Cabbage
Dive into this scrumptious Comforting Cabbage dish, where tender ground beef melds beautifully with sautéed cabbage for a delightful meal that warms you from the inside out! With a splash of savory broth and a hint of garlic, this cozy recipe is your go-to for chilly evenings. Get ready to savor every bite of this hearty, feel-good favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large green cabbage (about 1.2 to 1.4 kg, cut into thick slices) (42.4 oz)
- 4 cloves of garlic, minced
- 1 large yellow onion, chopped
- 2 tablespoons of fresh parsley, chopped (30 ml)
🥩Meat & Seafood(3)
- 1.4 kg of ground beef (80% fat, 20% protein) (3.08 lbs)
- 250 ml beef broth (8.45 fl oz)
- 1/2 pack of ground turkey bacon (about 170 g) (0.37 lbs)
🥛Dairy & Eggs(1)
- 2 tablespoons of unsalted butter (28 g)
🫙Pantry Staples(3)
- 1 can of 410 g diced tomatoes with their juice (14.5 oz)
- 1 tablespoon of olive oil (15 ml)
- 2 tablespoons of tomato paste (30 ml)
🧂Spices & Seasonings(8)
- 1/2 teaspoon of ground black pepper (2.5 ml)
- 1 teaspoon of Cajun seasoning (5 ml)
- 1 teaspoon of garlic powder (5 ml)
- 1 teaspoon of dried Italian seasoning (5 ml)
- 1 teaspoon of onion powder (5 ml)
- 1/2 teaspoon of red pepper flakes (optional) (2.5 ml)optional
- 1 teaspoon of salt (or to taste)
- 1 teaspoon of smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon of Worcestershire sauce (15 ml)
Nutrition (per serving)
Calories
1194
Protein
64g
Carbs
35g
Fat
89g
👨🍳 Instructions
- 1
Remove the damaged outer leaves from the cabbage. Wash the cabbage thoroughly under cold running water. Cut the cabbage into quarters and remove the hard core. Cut the cabbage into large pieces.
- 2
Chop the yellow onion and bell peppers. Peel and mince the garlic. Cut the turkey bacon into small pieces.
- 3
Heat a large deep skillet over medium heat. Add the chopped turkey bacon. Cook for 5 to 7 minutes until golden and crispy. Set the cooked turkey bacon aside on a plate.
- 4
Add the olive oil to the same skillet. Add the ground beef in small batches. Crumble the beef with a wooden spoon. Cook for 8 to 10 minutes until well browned. Drain most of the fat, keeping a little for flavor.
- 5
Add the chopped onion to the browned beef. Cook for 3 minutes until the onion starts to soften. Add the red and yellow bell peppers. Cook for another 3 minutes, stirring occasionally.
- 6
Add the minced garlic. Cook for 30 seconds until fragrant. Stir in the tomato paste until the beef is well coated. Add the diced tomatoes with their juice. Pour in the Worcestershire sauce.
- 7
Sprinkle with smoked paprika and garlic powder. Add onion powder and Cajun seasoning. Sprinkle with Italian seasoning and crushed red pepper flakes. Season with salt and black pepper. Mix well to distribute the seasonings.
- 8
Add the cabbage, cut into thick pieces, in batches. Gently fold each portion into the seasoned beef mixture. Pour the beef broth evenly over the cabbage. Place the unsalted butter on the vegetables.
- 9
Cover the skillet with a tight-fitting lid. Reduce the heat to medium-low. Let cook for 15 minutes until the cabbage starts to soften.
- 10
Remove the lid and gently stir the mixture. Continue cooking uncovered for 10 to 15 minutes until the cabbage becomes tender. Allow some of the cooking liquid to reduce for a rich and flavorful sauce.
- 11
Return the crispy turkey bacon to the skillet. Fold the bacon into the cabbage and beef mixture. Cook for another 3 minutes until everything is heated through.
- 12
Taste the mixture and adjust seasoning with salt or Cajun spices if necessary. Remove the skillet from heat. Sprinkle with freshly chopped parsley.
- 13
Let the dish rest for 5 minutes before serving. Serve generous portions in bowls. Serve hot, accompanied by steamed potatoes.
💡 Pro Tips
- ✓Drain 75-80% of the rendered beef fat after browning, keeping only 2-3 tablespoons, because the 80/20 ground beef will release ~12-15g fat per 100g cooked beef, which would create a greasy, heavy dish that mutes the cabbage's natural sweetness.technique75-80% fat removal | 2-3 tablespoons retained
- ✓Bloom the tomato paste in the hot beef fat for 2-3 minutes before adding liquids; this caramelizes its sugars and converts lycopene compounds into forms your palate detects as deeper umami, rather than raw tomato tang.timing2-3 minutes
- ✓Add the cabbage in 3-4 batches over 4-5 minutes rather than all at once, because 1.2-1.4 kg of raw cabbage releases ~300-400ml of water as it wilts, and layering prevents the braising liquid from becoming diluted and thin.technique3-4 batches | 4-5 minutes | 300-400ml water release
- ✓Place unsalted butter directly on top of the final cabbage layer and simmer uncovered for 35-45 minutes at 190-200°F (88-93°C) so the butter emulsifies into the braising liquid, creating a silky mouthfeel and preventing the top layer from drying out.timing35-45 minutes | 190-200°F | uncovered
- ✓Reserve 30-40g of the crispy turkey bacon to garnish at service because its 45-50% fat content and Maillard-browned proteins provide textural contrast and aromatic top-notes that cut through the dish's richness.technique30-40g reserved | added at service
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Comforting Cabbage
Dive into this scrumptious Comforting Cabbage dish, where tender ground beef melds beautifully with sautéed cabbage for a delightful meal that warms you from the inside out! With a splash of savory broth and a hint of garlic, this cozy recipe is your go-to for chilly evenings. Get ready to savor every bite of this hearty, feel-good favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large green cabbage (about 1.2 to 1.4 kg, cut into thick slices) (42.4 oz)
- 4 cloves of garlic, minced
- 1 large yellow onion, chopped
- 2 tablespoons of fresh parsley, chopped (30 ml)
🥩Meat & Seafood(3)
- 1.4 kg of ground beef (80% fat, 20% protein) (3.08 lbs)
- 250 ml beef broth (8.45 fl oz)
- 1/2 pack of ground turkey bacon (about 170 g) (0.37 lbs)
🥛Dairy & Eggs(1)
- 2 tablespoons of unsalted butter (28 g)
🫙Pantry Staples(3)
- 1 can of 410 g diced tomatoes with their juice (14.5 oz)
- 1 tablespoon of olive oil (15 ml)
- 2 tablespoons of tomato paste (30 ml)
🧂Spices & Seasonings(8)
- 1/2 teaspoon of ground black pepper (2.5 ml)
- 1 teaspoon of Cajun seasoning (5 ml)
- 1 teaspoon of garlic powder (5 ml)
- 1 teaspoon of dried Italian seasoning (5 ml)
- 1 teaspoon of onion powder (5 ml)
- 1/2 teaspoon of red pepper flakes (optional) (2.5 ml)optional
- 1 teaspoon of salt (or to taste)
- 1 teaspoon of smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon of Worcestershire sauce (15 ml)
Nutrition (per serving)
Calories
1194
Protein
64g
Carbs
35g
Fat
89g
👨🍳 Instructions
- 1
Remove the damaged outer leaves from the cabbage. Wash the cabbage thoroughly under cold running water. Cut the cabbage into quarters and remove the hard core. Cut the cabbage into large pieces.
- 2
Chop the yellow onion and bell peppers. Peel and mince the garlic. Cut the turkey bacon into small pieces.
- 3
Heat a large deep skillet over medium heat. Add the chopped turkey bacon. Cook for 5 to 7 minutes until golden and crispy. Set the cooked turkey bacon aside on a plate.
- 4
Add the olive oil to the same skillet. Add the ground beef in small batches. Crumble the beef with a wooden spoon. Cook for 8 to 10 minutes until well browned. Drain most of the fat, keeping a little for flavor.
- 5
Add the chopped onion to the browned beef. Cook for 3 minutes until the onion starts to soften. Add the red and yellow bell peppers. Cook for another 3 minutes, stirring occasionally.
- 6
Add the minced garlic. Cook for 30 seconds until fragrant. Stir in the tomato paste until the beef is well coated. Add the diced tomatoes with their juice. Pour in the Worcestershire sauce.
- 7
Sprinkle with smoked paprika and garlic powder. Add onion powder and Cajun seasoning. Sprinkle with Italian seasoning and crushed red pepper flakes. Season with salt and black pepper. Mix well to distribute the seasonings.
- 8
Add the cabbage, cut into thick pieces, in batches. Gently fold each portion into the seasoned beef mixture. Pour the beef broth evenly over the cabbage. Place the unsalted butter on the vegetables.
- 9
Cover the skillet with a tight-fitting lid. Reduce the heat to medium-low. Let cook for 15 minutes until the cabbage starts to soften.
- 10
Remove the lid and gently stir the mixture. Continue cooking uncovered for 10 to 15 minutes until the cabbage becomes tender. Allow some of the cooking liquid to reduce for a rich and flavorful sauce.
- 11
Return the crispy turkey bacon to the skillet. Fold the bacon into the cabbage and beef mixture. Cook for another 3 minutes until everything is heated through.
- 12
Taste the mixture and adjust seasoning with salt or Cajun spices if necessary. Remove the skillet from heat. Sprinkle with freshly chopped parsley.
- 13
Let the dish rest for 5 minutes before serving. Serve generous portions in bowls. Serve hot, accompanied by steamed potatoes.
💡 Pro Tips
- ✓Drain 75-80% of the rendered beef fat after browning, keeping only 2-3 tablespoons, because the 80/20 ground beef will release ~12-15g fat per 100g cooked beef, which would create a greasy, heavy dish that mutes the cabbage's natural sweetness.technique75-80% fat removal | 2-3 tablespoons retained
- ✓Bloom the tomato paste in the hot beef fat for 2-3 minutes before adding liquids; this caramelizes its sugars and converts lycopene compounds into forms your palate detects as deeper umami, rather than raw tomato tang.timing2-3 minutes
- ✓Add the cabbage in 3-4 batches over 4-5 minutes rather than all at once, because 1.2-1.4 kg of raw cabbage releases ~300-400ml of water as it wilts, and layering prevents the braising liquid from becoming diluted and thin.technique3-4 batches | 4-5 minutes | 300-400ml water release
- ✓Place unsalted butter directly on top of the final cabbage layer and simmer uncovered for 35-45 minutes at 190-200°F (88-93°C) so the butter emulsifies into the braising liquid, creating a silky mouthfeel and preventing the top layer from drying out.timing35-45 minutes | 190-200°F | uncovered
- ✓Reserve 30-40g of the crispy turkey bacon to garnish at service because its 45-50% fat content and Maillard-browned proteins provide textural contrast and aromatic top-notes that cut through the dish's richness.technique30-40g reserved | added at service