Used by permission. (c) Eating Well, Inc.
|1 tablespoon canola oil||1 15-ounce can crushed or diced tomatoes|
|1 pound lean (90% or leaner) ground beef||1 1/2 tablespoons honey|
|1 1/2 teaspoons caraway seeds||1 tablespoon paprika, preferably Hungarian sweet|
|1 teaspoon dried thyme||3 cups coarsely chopped Savoy, or green cabbage|
|2 1/2 cups frozen bell pepper and onion mix, thawed, chopped||1-2 tablespoons cider vinegar|
|1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced||1/4 teaspoon salt|
|6 cups reduced-sodium beef broth||Freshly ground pepper to taste|
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
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