Instructions:
Brown the Ground Beef:
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned.
Drain any excess grease from the skillet.
Sauté Onions and Garlic (and Bell Pepper):
Add the chopped onions (and diced bell pepper, if using) to the skillet with the browned beef.
Cook until the onions are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Seasonings:
Pour the can of diced tomatoes (undrained) into the skillet.
Stir in the beef bouillon powder, dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper.
Mix well and bring to a simmer.
Add Cabbage:
Add the chopped cabbage to the skillet.
Stir to combine everything, ensuring the cabbage is coated with the tomato mixture.
Cook the Cabbage:
Cover the skillet and reduce the heat to medium-low.
Cook for 15-20 minutes, or until the cabbage is tender but still has a slight bite.
Stir occasionally to prevent sticking.
Taste and Adjust:
Taste the mixture and adjust the seasoning as needed. Add more salt, pepper, or herbs to your preference.
Serve:
Serve the Ground Beef and Cabbage hot.
Garnish with chopped fresh parsley or cilantro, if desired.
