This is a very old school dish that I turned my nose up at as a child. Now I find it is a delightful comfort food with the bonus of being Paleo (and Whole 30 approved – yay, day 2!). It is essentially deconstructed stuffed cabbage rolls, and requires much less effort to make (it is also fairly inexpensive to make). I made a huge batch today to eat for lunch throughout this week and am already looking forward to lunch tomorrow!
(P.S. the raw cabbage leaf in the photo is just a garnish for visual effect)
2 lbs. ground beef
1 large onion, chopped
5 cloves garlic, finely diced
1 head cabbage or more, shredded into 1/4 inch shreds
28 oz. diced tomatoes
14 oz. tomato sauce
3 tbsp tomato paste
1 tbsp red pepper flakes
1 tbsp dried oregano
1 tbsp dried thyme
salt and pepper to taste
In a large pot, brown meat and onions over medium heat. Add the garlic after a couple of minutes.
Add cabbage and stir in tomato paste and red pepper flake. Add tomato sauce and diced tomatoes. Simmer over low heat until cabbage is tender, about 1 – 1 1/2 hours. Add oregano, thyme, and salt and pepper to taste. Enjoy!