all-recipes, main-course



  • 1 tbsp Ultra Premium EVOO Ultra Premium EVOO

  • 1 pound lean (90% or leaner) ground beef

  • 1 ½ tsp caraway seeds

  • 1 tsp dried thyme

  • 2 ½ cups frozen bell pepper-onion mix, thawed and chopped

  • 1 medium sweet-tart apple diced

  • 6 cups reduced-sodium beef broth

  • 1 15-oz can crushed or diced tomatoes

  • 1 ½ tablespoons honey

  • 1 tbsp paprika

  • 3 cups coarsely chopped Savoy or green cabbage

  • 2 tablespoons Southern Olive Red Wine vinegar* See note to right…

  • ¼ tsp salt


  • Heat oil in large pot over medium-high 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 2-3 minutes more.

  • Stir in broth, tomatoes, honey and paprika, increase to high heat so that mixture comes to a gentle boil. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3-4 minutes more. Season with salt and pepper to taste and add vinegar (read below).

  • **You can decide which vinegar for a nice finish. Suggestions would be:

    • *Red Wine Vinegar, *Serrano Honey Vinegar, *Champagne Dark Balsamic, *A-Premium White Balsamic Vinegar, *Neapolitan Herb Dark Balsamic, *Jalapeno White Balsamic, *Oregano White Balsamic

Published in Main Course

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