- 1 pound lean ground beef (90% lean)
- 3 tablespoons olive oil, divided
- 8 cups (about 1 small head) chopped cabbage
- 5 medium carrots, peeled and finely chopped
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1 teaspoon sea 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
- In a 6-qt stockpot over medium heat, cook and crumble beef until meat is no longer pink, 5-7 minutes; drain.
- Add 2 tablespoons olive oil; stir in next nine ingredients. Cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir together ketchup, vinegar and remaining oil until smooth. Pour over meat and vegetables; cook 5 minutes more. Yield: 6 servings.
Reviews for Saucy Beef & Cabbage Supper
"We throughly enjoyed this recipe and wouldn't change a thing!"
"I added about 3/4 cup water with the vegetables and omitted the allspice and cloves. Used vegetarian hamburger crumbles to veganize recipe. Dish was delish...my German husband loved it. Caraway seed is a wonderful, little used spice. Served with baked russet potatoes."
"This was great. I enjoyed the flavor a lot. I love cabbage and beef combined. I agree with the cooking it a bit longer for the vegis to tenderize a bit more. I would have given this a 5 but I was out voted in the household. My children and husband didn't enjoy it as much as I did. Still a great recipe Thanks for sharing!"
"I followed the recipe just as printed - didn't add or delete any ingredients - and found this to be absolutely delicious! The only thing I did differently was cook it a little longer to tenderize the veggies. Other than the cooking time, nothing needs to be tweaked, nothing needs to be added. I'll definitely be making this again."
"I substituted 1/8 tsp mace for the allspice. I added 1 small can fire-roasted tomatoes and 2 ribs celery diced. Good, but I think it needs more diced tomatoes and no ketchup or vinegar. Serve with mashed potatoes for a hearty meal."
"This is the type of recipe I grew up eating; I love "goulash"! This recipe is easy and unique, to me, in the use of "different" seasonings. I only substituted homemade ketchup that has very little sugar...loved the subtle taste of the vinegar. The addition of caraway seeds is a classic touch for cabbage, and I enjoyed the taste. The recipe is a keeper, and our leftovers will be enjoyed in one of the other suggested recipes...what fun to have ideas for using the leftovers!"
"This recipe has a nice base to it but something was definitely lacking in the spice department. I added sour cream to it at the end at it really turned up the flavour! I'm going to try this recipe with eggs in the morning and I'll probably try it in egg rolls too!"
"Husband wasn't wild about this casserole but it was a good way to use up cabbage that I had in the refrigerator. I also used left-over taco meat so this meal came together quickly. I think the reason why he didn't care for it was the vinegar in the ketchup. I even lessened the amount but it was still too much for him. If I make it again, I think I will use another sauce and skip the vinegar."
"I made this but I used canned corn beef and it just falls apart but gives the dish a great flavor. I cooked vegetables a little longer only because I like my vegetables a little softer. Good flavors and a recipe I will hold onto for the winter months."
"Easy tasty recipe. Vegetables were still somewhat raw after seven minutes so I cooked for about five more before adding sauce."