Old Cabbage and Ground Beef Recipe

Introduction
This Old Cabbage and Ground Beef recipe is a nostalgic, comforting dish that many families have enjoyed for generations. It’s simple, hearty, and makes excellent use of humble ingredients. Combining tender cabbage with savory ground beef creates a flavorful, satisfying meal that’s perfect for cooler evenings or when you want something both filling and budget-friendly. Whether you're looking to revive a classic or try a wholesome new dinner idea, this recipe delivers warmth and taste in every bite.

Ingredients
1 medium head of cabbage, chopped

1 pound (450g) ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup tomato sauce or crushed tomatoes

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and black pepper, to taste

2 tablespoons olive oil or vegetable oil

1/2 cup beef broth or water (optional, for moisture)

Fresh parsley, chopped (for garnish)

Preparation
Prepare the cabbage: Remove the outer leaves of the cabbage and chop the head into bite-sized pieces. Rinse and set aside.

Cook the ground beef: In a large skillet or deep pan, heat the oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Brown the meat: Add the ground beef to the pan, breaking it apart with a spatula. Cook until browned and no longer pink, about 8 minutes. Season with salt, pepper, smoked paprika, and thyme.

Add cabbage: Stir in the chopped cabbage, mixing well with the beef. Pour in the tomato sauce and, if needed, add the beef broth or water to keep the mixture moist.

Simmer: Cover the pan and let everything cook together on low heat for 20-25 minutes, stirring occasionally, until the cabbage is tender but not mushy.

Adjust seasoning: Taste and adjust seasoning if needed.

Serve: Sprinkle with fresh parsley before serving.

Tips for Presentation and Conservation
Presentation: Serve this dish hot, garnished with a sprinkle of fresh parsley or chopped green onions for a pop of color. It pairs wonderfully with crusty bread or over mashed potatoes for a filling meal.

Conservation: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth if the mixture seems dry.

Freezing: This dish freezes well. Allow it to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Variation