"This is a hearty meal that’s easy to make and keeps well. I use a slotted spoon to serve it with rice and sweet cornbread."
- Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
- Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
- Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 178 calories;9.7 g fat;8.7 g carbohydrates;13.3 g protein;43 mg cholesterol;204 mg sodium.Full nutrition
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