Cabbage Goulash
Warm your soul with this hearty and flavorful Cabbage Goulash, a comforting one-pot dish that marries tender green cabbage, savory ground beef, and a medley of smoky spices with rich crushed tomatoes. Perfect for busy weeknights, this satisfying recipe comes together in just an hour, offering a quick and easy way to enjoy a wholesome, gluten-free meal packed with nutrients. The secret to its depth of flavor lies in the use of both regular and smoked paprika, which add a bold, smoky undertone that perfectly complements the sweetness of sautéed onions and garlic. Simmered to perfection with a splash of broth and a bay leaf, this dish is a delicious twist on classic goulash that’s sure to delight the whole family. Serve it hot, garnished with a sprinkle of fresh parsley for a vibrant finish, and pair it with crusty bread or a dollop of sour cream to complete your meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 1 medium head green cabbage
- 1 pound ground beef
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes
- 2 cups beef or vegetable broth
- 1 bay leaf
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes, or until the onion is translucent and fragrant.
Remove the outer leaves of the cabbage and chop the head into bite-sized pieces. Set aside.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
Stir in the paprika, smoked paprika, cumin, salt, and black pepper, ensuring the beef is evenly coated with the spices.
Add the chopped cabbage to the pot and stir well to combine. Cook for 5 minutes to allow the cabbage to slightly soften.
Pour in the crushed tomatoes and beef or vegetable broth. Add the bay leaf and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
Taste and adjust seasoning if needed by adding more salt or pepper.
Remove the bay leaf and discard. Serve hot, garnished with freshly chopped parsley for a touch of brightness.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 44.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4240 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
