Servings: 20
Calories: 365kcal
Equipment
- strainer
- Frying pan
Ingredients
- 4 pounds of ground beef
- 4 15- ounce cans of diced tomatoes
- 2 tsp black pepper
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 cups shredded cheddar cheese
- 2 tbsp Adobo Seasoning
- 1 tbsp salt
- 6 tsp minced garlic
- 3 cups shredded cabbage
- 4 15- ounce cans of tomato sauce
- 6 bay leaves
- ½ tsp dried basil
- ½ tsp dried sage
- 1 cup beef broth
- 5 cups water
- 2 large yellow onions - diced
- ⅔ cup olive oil
- ½ tsp dried rosemary
Instructions
- Heat olive oil in a large pot.
- Sauté garlic and onions until they become translucent.
- Brown ground beef and drain excess fat.
- Add water, beef broth, tomato sauce, diced tomatoes, dried herbs, Adobo seasoning, bay leaves, salt, and black pepper. Simmer for 20-25 minutes.
- Stir in shredded cabbage and cook for an additional 10-15 minutes until tender.
- Remove and discard bay leaves.
- Serve hot in bowls, topped with shredded cheddar cheese.
Notes
- To make this dish even more nutritious, you can add other vegetables such as carrots, bell peppers, or diced potatoes to the goulash.
- You can also experiment with different types of ground meat, such as turkey or pork, for a variation in flavors and textures.
- For a vegetarian option, you can substitute the ground beef with cooked lentils or chickpeas.
- This dish can be easily made in a slow cooker or Instant Pot for a hands-off cooking experience. Simply follow the same steps, but adjust the cooking time accordingly.
- Serve this dish with some crusty bread or over your choice of pasta for a heartier meal. You can also top it with some fresh herbs like parsley or cilantro for an added burst of freshness.
Nutrition
Calories: 365kcal
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