Ground Beef And Cabbage Stew
A hearty and comforting stew made with tender beef, fresh cabbage, and nourishing vegetables.
Equipment
- Dutch oven For best results, use a heavy-bottomed pot.
Ingredients
- 2 tbsp vegetable oil
- 1 onion peeled and diced
- 2 cloves of garlic peeled and diced
- 1/4 chili diced
- 1 tsp cumin powder
- 1 tbsp sweet paprika powder
- 1/2 tsp ground coriander
- 1/2 tsp oregano
- Salt and pepper
- 600 g ground beef 1.4 pounds
- 1 tbsp balsamic vinegar
- 600 g canned diced tomatoes 1.4 pounds
- 1 kg fresh cabbage 2.2 pounds or one medium head
- 1 sprig of parsley
- 1 bay leaf
- 1 tbsp oyster sauce optional
- 1 tbsp soy sauce
- 360 ml water 1 1/2 cups
- 6 tbsp sour cream to serve
Instructions
- In a pot over medium-low heat, add vegetable oil and diced onion. Cook for about 5 minutes, stirring occasionally. Add diced garlic and chili. Sauté for a minute, then add cumin, sweet paprika, coriander, oregano, salt, and pepper. Stir and sauté for another minute.
- Increase the heat to medium-high. Add the ground beef. Cook until browned, about 6 to 8 minutes, stirring occasionally.
- Add balsamic vinegar and diced tomatoes to the pot with the beef. Sauté for 2-3 minutes. Quarter the green cabbage, clean, and separate the leaves. Reduce the heat, add the cabbage leaves to the pot with the meat. Season with oyster sauce, soy sauce, bay leaf, and chopped parsley. Pour in water, stir, cover with a lid, and cook for about 45-60 minutes, stirring occasionally.
- Once the Ground Beef Cabbage Stew is cooked, check the seasoning and adjust with salt and pepper to taste. Divide into six soup bowls and serve with a dollop of sour cream on top. Enjoy!
Notes
Notes:
For a richer flavor, you can let the stew simmer for longer on low heat. Adjust the chili amount based on your spice preference.
For a richer flavor, you can let the stew simmer for longer on low heat. Adjust the chili amount based on your spice preference.