Ingredients:

  • 1 lb ground beef (80/20)
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 700g green cabbage, cored and chopped into 1-inch ribbons
  • 150g yellow onion, diced
  • 3 cloves garlic, minced
  • 60g green bell pepper, diced
  • 15 oz tomato sauce, no sugar added
  • 1 tbsp apple cider vinegar
  • 0.5 tsp dried oregano
  • 0.25 cup beef bone broth

Instructions:

  1. Place a 12-inch heavy-bottomed skillet over medium-high heat. Add the ground beef and let it sear without stirring for 3 minutes to develop a crust. Break into large chunks.
  2. Add the diced onions and green bell peppers to the beef. Sauté for 3–4 minutes until onions are translucent. Stir in the minced garlic and smoked paprika during the last minute of sautéing.
  3. Add the chopped cabbage in two batches, tossing with the meat until it begins to wilt.
  4. Stir in the tomato sauce, apple cider vinegar, oregano, and beef bone broth. Reduce heat to medium-low.
  5. Cover with a tight-fitting lid and steam for 5–7 minutes until the cabbage is tender-crisp. If the sauce is too thin, simmer uncovered for an additional 2 minutes to thicken.