Savory Beef & Cabbage Supper
My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It’s comforting on cooler days. —Courtney Stultz, Weir, Kansas
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1 small head cabbage, chopped (about 8 cups)
- 5 medium carrots, peeled and diced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 cup ketchup
- 2 teaspoons cider vinegar
Directions
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1In a 6-qt. stockpot, cook beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes; crumble beef. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes.
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2Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.
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