Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 yellow onion, diced
- 1 small head green cabbage, chopped
Tomato Sauce Mix
- 14-ounce can petite diced tomatoes
- 6-ounce can tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 cup water
Seasonings
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
Instructions
- Brown the Beef: Heat a skillet over medium-high heat and add the ground beef. Cook until the beef is browned but still slightly pink in the center. Drain any excess fat to reduce grease in the dish.
- Cook Onion and Seasonings: Add the diced onion along with dried thyme, parsley, red pepper flakes, and kosher salt to the skillet with the beef. Stir and cook until the onions become soft and fragrant.
- Transfer to Slow Cooker: Move the meat and onion mixture into the slow cooker. Add the chopped cabbage on top evenly.
- Prepare Sauce: In a mixing bowl, combine the petite diced tomatoes, tomato paste, Worcestershire sauce, and water. Stir thoroughly to create a rich tomato sauce.
- Add Sauce and Mix: Pour the prepared tomato sauce over the cabbage and meat in the slow cooker. Gently mix everything together to combine without crushing the cabbage.
- Slow Cook: Cover the slow cooker and cook on low heat for 6 to 8 hours until the cabbage is tender and all flavors are well blended.
Notes
- Draining the beef after browning helps reduce excess fat in the dish.
- If you prefer a spicier dish, increase the red pepper flakes according to taste.
- You can substitute ground turkey or chicken for a leaner protein option.
- For thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
