Simple Beef & Cabbage Bowls

This easy beef and cabbage recipe is a one-pot, healthy and comforting weeknight dinner that comes together quickly and is packed with simple, wholesome ingredients. And if you've ever found yourself staring down a giant head of cabbage in the back of your fridge thinking "There is no way I'm going to use all of this" don't worry, I've got you.

Cabbage works some serious magic in this recipe. It wilts down into tender, flavorful pieces as it soaks up all those delicious juices from the ground beef, ground Italian sausage, tomato paste, onion, garlic, peppers and warming spices. The result is a humble but incredibly satisfying meal that feels hearty and cozy without being heavy.

I especially love this ground beef and cabbage recipe for busy weeknights when I don't feel like cooking because it truly comes together in a flash and the house smells like you've been cooking for hours! Also, everything is prepared in one pan so less dishes! Win win!

I hope you all enjoy this recipe as much as my family did! Cheers

Simple Beef & Cabbage Bowls

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

  • 1 teaspoon arrowroot powder or cornstarch

  • 2 Tablespoons water

  • 1 pound lean ground beef

  • 1 pound ground Italian chicken sausage

  • 1 small yellow onion, diced

  • 1 large green bell pepper, diced

  • 2 Tablespoons tomato paste

  • 3 cloves of garlic, minced

  • 2 teaspoons Worcestershire sauce

  • 1 cup chicken bone broth or stock

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • pinch of salt and pepper

  • 1 large head of green cabbage, cut into 1 inch chunks

  • 1/4 cup minced parsley for serving

  • Finely shredded parmesan cheese for serving

  • Optional cooked rice for serving (we just at this as is!)

Preparation

  1. Make a slurry with the arrowroot powder and water by whisking them together. Set aside (this well help thicken up the sauce a bit)

  2. In a large pot over medium-high heat cook your ground beef and ground Italian sausage until cooked through. Use a slotted spoon to remove the meat to a bowl (no need to wash the pot or even get all of the little bits and pieces of the meat out)Add a little oil or ghee to the pan and add your onion and bell pepper. Cook, stirring often until beginning to soften. Add the garlic and Worcestershire sauce. Cook for one minute longer. Return the meat back to the pot and add the broth and arrowroot powder slurry. Stir in the onion powder, garlic powder, paprika, salt, pepper. Bring the mixture to a low boil. Add the cabbage and stir well. Put the lid on the pan, reduce the heat to low and cook until the cabbage cooks down and is completely tender.

  3. Serve with minced parsley and parmesan cheese. (You can eat this as is or serve over rice)

Notes

Use this recipe as a guide and adjust measurement and ingredients as necessary

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