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Taste of Home

Savory Beef & Cabbage Supper

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 6 servings.
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

  • 1. 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.
  • 2. 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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