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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.
Course: cabbage, catherines plates, easy weeknight meal, goulash, mouthwatering recipe, one pot meal, one skillet meal, pasta
Cuisine: American
Author: Catherine's Plates

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.