|10 min||45 min||6|
|681 gm||Beef, ground, extra lean|
|1 large||Yellow onion (chopped)|
|1/2 large head||Green cabbage (chopped)|
|1/2 cup||Chicken broth (stock), low sodium|
|1 tsp||Black pepper|
|1/2 tsp||Sea salt|
|1 tsp||Oregano, dried|
|1/2 can(s) (16 oz)||Tomato sauce, canned|
|1 can(s) (14oz)||Diced tomatoes, canned (drained)|
|2 clove(s)||Garlic (minced)|
|1/4 cup||Pepper jack cheese (for topping)|
In a 12" skillet, brown beef on medium high heat. Stir in chopped onions and cook until onions are translucent and beef is cooked through. Drain and discard grease.
Add cabbage, tomatoes, tomato sauce, broth, and spices and bring to a boil. Reduce heat and cover for 30 minutes. Simmer until cabbage is tender.
Top with cheese after plating to control the amount of cheese you are eating.