Unstuffed Cabbage (Deconstructed Stuffed Cabbage)

Notes: Quick and easy dinner. Leftovers freeze/thaw well.

Ingredients

• 2 lbs. lean ground beef or turkey

• 1.5 cups chopped yellow onion

• 1 Tbsp minced fresh garlic

• 1 (28 oz) can diced tomatoes (undrained)

• 1 (10.5 oz) can tomato soup

• 1/4 cup beef broth (or Better Than Bouillon dissolved in 1/4 cup water)

• 2 Tbsp Worcestershire sauce

• 1 tsp Kosher salt

• 1 tsp black pepper

• 1 bay leaf

• 2-2.5 lbs. head of cabbage, cored and chopped into 1" pieces (~12 cups)

• 1 Tbsp chopped fresh parsley or cilantro

Instructions

1. Cook meat and onions in a large soup pot over Med/High heat, crumbling beef as it cooks until meat is browned and no longer pink, and onions are translucent.

2. Add garlic and cook an additional minute or two, stirring constantly. Add diced tomatoes with juices, tomato soup, beef broth, Worcestershire sauce, salt, pepper, and bay leaf. Stir to combine.

3. Add chopped cabbage and stir to combine. Bring to a boil. Reduce heat as necessary to maintain a simmer.

4. Cover and simmer for 25-30 minutes, stirring occasionally, until cabbage is tender. Remove and discard bay leaf. Season with additional salt and pepper if needed.

5. Sprinkle with chopped fresh parsley/cilantro before serving.