African Cabbage Stew with Ground Beef
A stovetop cabbage-and-beef stew with bell pepper, tomato sauce, bouillon, thyme, and cayenne. A small water allowance is used only if the pot becomes dry.
Ingredients
Vegetables
- 1 whole cabbage Approximately 2–2½ pounds after trimming/core removal; chop ½–1 inch
- 1 whole red bell pepper Chopped
- 1/2 whole onion Chopped
- 2 cloves garlic Minced
Meat
- 2 lbs ground beef
Seasonings & Sauces
- 1/2 cup tomato sauce
- 1 tsp bouillon powder
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp cayenne pepper Adjust according to spice preference
- 1 tsp black pepper
Oil
- 1/4 cup olive oil Divided: 2 tablespoons for beef and 2 tablespoons for vegetables
Only if needed
- 1/4–1/2 cup water Small additions only if the stovetop mixture becomes dry
Instructions
- Remove cabbage core and tough outer leaves. Chop approximately 2–2½ pounds trimmed cabbage into ½–1-inch pieces. Dice pepper and onion and mince garlic.
- Heat 2 tablespoons of the measured oil in a large pot. Brown crumbled ground beef about 6–8 minutes, extending until at least 160°F. Transfer to a clean plate and drain excess rendered fat.
- Add the remaining 2 tablespoons oil. Soften onion and bell pepper 4–5 minutes, then stir garlic and dry seasonings through for about 30 seconds.
- Return beef, add tomato sauce, and fold cabbage in batches as it begins to wilt. Cover and cook over low heat around 20–30 minutes until tender, stirring periodically.
- If the bottom dries, add small amounts from the separate ¼–½ cup water allowance and lower the heat. Taste, adjust seasoning if needed, and divide into 6 generous servings.
Notes
Stovetop method only. Use approximately 2–2½ pounds trimmed cabbage and a roomy pot. The ¼ cup oil is split into two 2-tablespoon stages, not added twice. Ground beef must reach 160°F. Water is a small conditional allowance, not a pressure-cooker liquid specification. Chill promptly and reheat leftovers to 165°F.