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Ingredients

1 tablespoon olive oil 1 large onion, chopped 1 ½ pounds ground beef 1 teaspoon garlic powder ½ teaspoon red pepper flakes ½ teaspoon Italian seasoning salt and pepper to taste 1 small head cabbage, chopped 2 (14.5 ounce) cans diced tomatoes 1 (14.5 ounce) can tomato sauce

Nutrition Info

178 calories carbohydrate: 8.7 g cholesterol: 42.6 mg fat: 9.7 g fiber: 2.8 g protein: 13.3 g saturatedFat: 3.5 g servingSize: - sodium: 204.4 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
Break ground beef into small chunks and add to the pot, cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture, bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

10 servings

This is a hearty meal that's easy to make and keeps well. I use a slotted spoon to serve it with rice and sweet cornbread.