Cabbage & Beef in under an Hour!

Von Dimitra's Dishes · 50 Min.

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Zubereitung

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and red bell pepper with a pinch of salt and cook for 5–6 minutes until softened.
2. Add the garlic and cook for about 30 seconds until fragrant.
3. Add the ground beef, season with salt and black pepper, and break it apart with a wooden spoon. Cook over medium-high heat for 6–8 minutes until no longer pink. Drain excess fat if needed.
4. Add the oregano, cumin, sweet paprika, smoked paprika, coriander and red pepper flakes. Stir and cook for 30 seconds.
5. Add the tomatoes and Worcestershire sauce (if using). Stir and cook for 2–3 minutes.
6. Add the cabbage in batches, tossing each addition with the beef as it wilts. Season lightly with salt and black pepper.
7. Cover and cook over medium-low heat for about 15 minutes, stirring occasionally, until the cabbage is tender but still has some bite.
8. Uncover and cook for another 5–10 minutes, stirring occasionally, until the liquid reduces and the mixture clings to the cabbage.
9. Off the heat, stir in the parsley, dill, scallions and lemon juice. Taste and adjust salt, pepper and lemon. Finish with a drizzle of olive oil and serve warm with lemon wedges and feta if you like.

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