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
Savory Beef & Cabbage Supper
Savory Beef & Cabbage Supper
Prep Time
15 min
Cook Time
20 min
Yield
6 servings
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
- In 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.
- Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.
Nutrition Facts
1-1/4 cups: 260 calories, 13g fat (3g saturated fat), 47mg cholesterol, 671mg sodium, 20g carbohydrate (12g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.
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