Cabbage Stew

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      Cabbage Stew

      1 tbs olive oil
      1 1/2 to 2 lb lean ground beef
      1 cup onion, chopped
      1 clove garlic, minced
      1 head cabbage, small, chopped
      2 14.5-oz cans diced tomatoes
      8-oz can tomato sauce
      1 tbs cider vinegar or wine vinegar
      1 tsp kosher salt
      1/2 tsp ground black pepper
      Optional: 1/2 tsp ground cinnamon
      Optional: pinch nutmeg

      Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the ground beef and onion and cook until the beef is no longer pink and onion is tender.

      Add the garlic and continue cooking for 1 min longer.

      Add the chopped cabbage, tomatoes, tomato sauce, vinegar, salt, pepper, and the cinnamon and nutmeg, if using.

      Bring to a boil.

      Reduce the heat to low, cover the pan, and simmer for 20 to 30 min, or until cabbage is tender.  Serves 6-8

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