Delicious comfort food with all the veggies thrown in for extra nutrition and goodness.  You can serve this satisfying meal in a bowl with grated Cheddar cheese and a dollop of sour cream. My husband loved this!  It has just the right amount of heat.  You can, if desired, serve this meal over a bed of cauliflower rice as a bland foil for the rich-tasting meat and cabbage.


2 lbs lean ground beef (0.9 kg)

6 oz can tomato paste (170 g)

1 tbsp chili powder (15 mL)

11/2 tsp salt (7 mL)

1/2 tsp black pepper (2 mL)

1/tsp crushed red pepper (2 mL)

1 green bell pepper, chopped

1 onion, chopped (optional)

3 Roma tomatoes, chopped

1 tbsp crushed garlic (15 mL)

8 cups chopped cabbage (2 L)

  (about 1 lb 6 oz; 624 g)

2 cups water, OR more as needed (500 mL)


In frying pan, cook ground beef over medium heat until turning brown.  Add tomato paste, chili powder, salt, black pepper and crushed red pepper.  Stir to combine well.  Cook a little longer on low heat while preparing the next step.

In large, deep, nonstick pot, over medium heat, and in a little oil or bacon fat, cook green pepper (and onion, if using) until softening.  Add tomatoes and cook until softening.  Add crushed garlic and cook a further 2 minutes.  Add ground beef mixture and cabbage.  Stir in water.  Cook over medium low heat about 25 minutes, until the cabbage is soft.  Add more water if necessary during the cooking process. 

Yield:  8 servings

1 serving

297.3 calories

23.8 g protein

17.8 g fat

2.9 g fiber

8.5 g net carbs

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