CABBAGE AND GROUND BEEF

This Ground Beef and Cabbage recipe is based on the flavors of my family’s German stuffed cabbage rolls (also known as Kohlrouladen). This version is essentially an ‘unstuffed’ cabbage roll that can be ready in just 30 minutes. It’s also naturally gluten-free, dairy-free, and good old-fashioned comfort food paired with steamed rice and sauerkraut.

Growing up, my dad would talk about the stuffed cabbage rolls his mother used to make. They’re simple comfort food popular all over Eastern Europe, with so many variations to each cuisine. My family is mostly German-Austrian, so that’s the flavor direction we’re headed today.

Even though he really loved cabbage rolls, he had a hard time getting my mom to make them because they are a bit time-consuming, especially after you steam the cabbage leaves and roll everything up.

So recently, I had the idea to take all the same flavors and try to make it more of a ’30 minute’ kind of meal instead. It turned out so great, with all the same flavors but a fraction of the time. My family has its own spins on this classic dish, so be sure to check out the ingredients and tips sections for full details on how to make the variations.

Ground beef – I use 85/15 lean ground beef for the best flavor and to keep the grease down. You can also use a 50/50 mix of ground beef and ground pork/or breakfast sausage (not sweetened or maple sausage)
Onion & garlic – make up the savory backdrop and add depth of flavor to the cabbage.
Tomato – rather than tomato sauce, I add diced tomatoes and tomato paste for depth to the cabbage as it cooks.
Beef broth – adds a bit of liquid and flavor to the dish as the cabbage simmers. Look for low-sodium broth from the store and use homemade whenever you can for the best flavor.
Herbs – marjoram is traditional, but my family has also used oregano, and more recently, my Aunt started using rosemary because she likes it so much. Rosemary is a favorite of ours, too, so now it’s a thing in our house, too. Caraway seeds are also traditional in place of the marjoram in German cabbage rolls, but my family doesn’t use them.
Paprika – regular paprika is how my family makes this, but I’ve started using smoked paprika for a hint more flavor.
Brown sugar – just a touch balances the acidity of the tomatoes. You can also use coconut sugar, honey, or Grade A amber maple syrup.
Coconut aminos – is very untraditional, but I use it in place of Worcestershire sauce, which can have ingredients that aren’t allergy-friendly. Coconut aminos add a hint of sweetness as well as depth to the savory flavors.

INGREDIENTS 1x2x3x

1 tbsp olive oil
1 pound ground beef – 85/15 lean, see notes
4 cups diced onion – 1/4″ dice, 1 large
2 cloves garlic – minced
1 tsp smoked paprika
1 tsp sea salt – or to taste, see notes
1/2 tsp black pepper – to taste, see notes
1 tbsp fresh chopped marjoram – or rosemary
14 ounces diced fire-roasted tomatoes
6 ounces tomato paste
1 cup low-sodium beef broth
1 tbsp brown sugar – coconut sugar, honey, or maple syrup
1 tbsp coconut aminos
8 cups cabbage – 1″ pieces, 1 small head

Serve with:

Steamed rice, chopped parsley, & sauerkraut

INSTRUCTIONS

Start by dicing the onion.
Next, chop the cabbage, cutting around the core to remove it.
When your ingredients are prepped, brown the ground beef in a large Dutch oven over medium-high heat, breaking it up into small pieces.
Add the onion and garlic and cook 2-3 minutes. Then add the herbs/spices, diced tomatoes, tomato paste, and beef broth. Stir to combine, then add the chopped cabbage and stir again.
Cook the ground beef covered, stirring 2-3 times for about 15 minutes, or until the cabbage is completely tender and most of the liquid is reduced.
Season to taste with sea salt and pepper and serve.