PHOTO: Lori Rice
Yield: 4 servings
Ingredients
- 1 T. olive oil
- 1 cup diced onion (about 1/2 large onion)
- 3/4 pound ground beef
- 4 cups thinly sliced green cabbage (about 1 small head)
- 4 T. tomato paste
- 1 tsp. fresh thyme leaves
- 1/2 tsp. salt
Preparation
In large, deep skillet, heat olive oil over medium-high heat. Add onion and cook 3 to 4 minutes, until it begins to soften. Add ground beef, reduce heat to medium and cook for 6 to 8 minutes, until no longer pink, breaking up and stirring occasionally as it cooks. Drain any excess grease. (If using lean ground beef, draining might not be necessary.)
Add cabbage and cook 3 to 4 minutes, just until it begins to wilt. Reduce heat to low and stir in tomato paste, thyme and salt. Cook for about 1 minute, until all ingredients are well-combined and heated through. Serve warm.
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