Sort ingredients
willa
QR Code
Listen
Pdf
In a large Dutch oven, heat the oil over medium-high heat until shimmering. Add the onions and celery and cook, stirring occasionally, until lightly browned, 5 to 8 minutes.
Add the ground beef and cook, breaking it into smaller pieces with a wooden spoon until browned, about 5 minutes. Stir in the tomato paste and garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
Add the crushed tomatoes, broth, Worcestershire sauce, vinegar, Italian seasoning, salt, sugar, and pepper and stir to combine. Cover and bring to a boil over medium-high heat. Once at a boil, add the cabbage in 2 batches, stirring after each addition, ensuring the cabbage is coated in the tomato mixture. Reduce the heat to medium-low, cover, and simmer until the cabbage is tender, 20 to 25 minutes, stirring halfway through.
Uncover and simmer until the tomato mixture has thickened and the cabbage is very tender, about 10 minutes more. Serve over cooked white rice or with cornbread, if desired. Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a saucepan or skillet over medium heat, loosening with additional stock or water as needed. Love the recipe? Leave us stars and a comment below!