This one pot wonder has all the flavors of Stuffed Cabbage Rolls without all the wrapping, making this a quick and easy 30 minute meal. I decided to go grain-free on this, but you could certainly serve it over cooked rice if you want some starch to bulk it up. For an even more decadent dish you can prepare as directed below, spread it all in a casserole dish, top with shredded mozzarella cheese and broil or bake until the cheese is melted.
To make this #dinnerdoneby9am I fully prepare everything in the morning, refrigerate all day, then reheat just before serving.
-1 Tbsp olive oil
-1 lb ground beef
-1 (29 oz) can diced tomatoes
-1 (6 oz) can tomato paste
-2 Tbsp brown sugar or honey
-2 Tbsp cider vinegar
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp paprika
-1/2 tsp marjoram
-1/2 tsp thyme
-1/8 tsp cayenne
-1/2 head cabbage, cut into 1″ chunks
Heat olive oil in medium pot over medium heat. Add beef, cook, stirring intermittently, until beef is no longer pink–about 10 minutes. Drain beef and return to pot. Stir in diced tomatoes through cayenne and bring to a simmer. Stir in cabbage, cover and cook until just tender, stirring intermittently, about 10 minutes. Remove from heat and serve.
