Filthy Cabbage

• total time: 24 minutes

Ingredients

2 lbs ground beef (80/20 for the best fat rendering)

1 large head green cabbage, chopped into bite-sized pieces

1 large white onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

3 tbsp all-purpose flour

3 tbsp tomato paste

2 tbsp garlic, minced

1 ½ / 2 cups beef broth (plus more if needed)

1 tbsp Worcestershire sauce

2 tbsp Salt-Free Tony’s (or Cajun/Creole blend)

1 tbsp smoked paprika

1 tsp salt (add more if desired)

Optional: 1 tsp black pepper

Optional: red pepper flakes, to taste

Directions

Brown the ground beef in a large pot or Dutch oven over medium-high heat. Do NOT drain the fat.

Push the beef to the sides of the pot. Add the tomato paste and cook for 2 minutes, then add the onions and peppers and cook for another 2 minutes.

Add the flour and mix thoroughly before adding the Salt-Free Tony’s, paprika, salt, beef broth, and Worcestershire sauce. Then add the garlic and simmer for 5 minutes.

Add the chopped cabbage in batches if needed. Stir until fully coated in the gravy. Cover and reduce heat to medium-low.

Simmer covered for 10–15 minutes, or until the cabbage reaches your preferred texture.

If the sauce is too runny, cook uncovered for a few minutes. Serve hot with rice, or just smash it by itself. Enjoy.

Tip. I cooked 3 lbs so these are the adjustments. 2 cups beef broth/+¼ tsp salt