INGREDIENTS

  • 1 olive oil
  • 1/2 lean ground beef
  • 1small onion
  • 1tsp smoked paprika
  • 1/4tsp garlic powder
  • 3/4tsp salt, divided
  • 4-6cups shredded cabbage (about one pound)
  • 8 oz
  • 2 apple cider vinegar
  • 2 brown sugar
  • 1 Worcestershire sauce
  • 1tsp Dijon mustard
  • 2 shredded cheddar
  • 1green onion, sliced

INSTRUCTIONS

  1. Add the olive oil and ground beef to a large pan and cook over medium heat. Begin to break up the beef as it browns.
  2. While the beef is browning, finely dice the onion. Add the onion, paprika, garlic powder, and salt to the pan with the ground beef and continue to cook over medium heat until the onions are soft.
  3. While the onions and beef are cooking, finely shred the cabbage. Once the onions are soft, add 1/4 cup water to the pan and stir to dissolve any browned bits off the bottom of the skillet. Add the shredded cabbage and stir to combine. Place a lid on the pan and let simmer for about 5 minutes, stirring occasionally, until the cabbage has wilted.
  4. Add the tomato sauce, vinegar, brown sugar, Worcestershire sauce, and Dijon to the skillet. Stir to combine and let simmer a few more minutes without the lid, or until the liquid in the skillet has reduced slightly. Taste the sauce and add more salt if needed (I added 1/4 tsp).
  5. Finally, top the beef and cabbage with the shredded cheddar, place the lid back on the skillet for 1-2 minutes, or until the cheese has melted. Top with sliced green onions then serve