For a one skillet meal this one is a game changer! It will fill you up from the first bite to the last one! It is ideal if you need an anti-inflammatory recipe!

Ingredients:

• 1 lb. ground beef, 85/15 or leaner
• 1 small head of cabbage, chopped, around 6 c.
• 1 medium yellow onion, diced
• 1-15 oz. can of diced tomatoes
• 2 cloves of garlic, finely chopped
• 1 T. powdered broth seasoning (like beef bouillon)
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper (or to taste)
• 1/2 tsp. smoked paprika
• Salt, to taste

Directions:

1. Cook the ground beef in a skillet, or a cast iron pan, over medium heat. Break up the ground beef while it is cooking, until it turns brown.
2. Push the ground beef to one side of the skillet, then add the onions & garlic to the other side of the skillet.
3. Cook the onions & garlic until they are translucent. Usually about 2-3 minutes.
4. Then add the tomatoes & the liquid from the can. Add the broth powder (or beef bouillon), cumin, cayenne pepper (to taste), smoked paprika & salt (to taste).
5. Mix everything together & heat the mixture until it boils.
6. Then turn the heat down to medium-high & let it cook for around 5 more minutes. This gives the flavors a chance to mix together.
7. Taste the mixture to see if it needs more seasonings.
8. Put the cabbage in the pan & mix it with the rest of the ingredients.
9. Keep cooking, stirring from time to time, until the cabbage is soft. This should only take approximately 10-15 minutes.
10. It is ready when the flavors have melded together & the cabbage is soft!