Cabbage Goulash with Ground Beef & Pasta
A Mouthwatering cabbage dish that you will want to make over and over again. For low carb, leave out the pasta.
Equipment
- large deep skillet
- medium pot
- cutting board & sharp knife
- measuring cups & spoons
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 tsp minced garlic
- 4 cups chopped cabbage into 1 inch pieces
- 1 (14.5) oz can diced tomatoes with juice
- 1 (10) oz can tomato soup or tomato sauce
- 1 TBS Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoke paprika
- 1/4 tsp dried oregano
- 1/2 cup beef broth
- 8 oz cooked macaroni pasta (optional)
- 4 oz shredded cheddar cheese
Instructions
- NOTE: Cook pasta during the start of the recipe per directions on package for al dente. Drain and set aside.
- In a large deep skillet break up and brown ground beef over medium high heat until no longer pink. Drain excess grease.
- Add in diced onion and cook for 3-4 minutes until softened. Stir in garlic for 1 minute.
- Add in chopped cabbage. Cook for 5 minutes until softened.
- Add in canned diced tomatoes with juice, tomato soup, Worcestershire sauce, beef broth, salt, black pepper, paprika, and oregano. Stir until combined. Let simmer for 5 minutes.
- Stir in cooked pasta and shredded cheddar cheese. Let simmer for 2 minutes until cheese has melted. Enjoy.