Ingredients
Method
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced kielbasa in a single layer and sear for 2 to 3 minutes per side until golden brown. Remove to a plate and set aside.
- In the same pan over medium-high heat, add the ground beef and diced onion. Break the beef apart with a wooden spoon and cook for 6 to 8 minutes until the beef is browned through and the onion is softened. Drain any excess grease if necessary, leaving a small amount in the pan.
- Add the minced garlic and stir continuously for 30 seconds until fragrant. Do not let it burn.
- Add the chopped cabbage to the pan. Season with paprika, Italian seasoning, salt, black pepper, and red pepper flakes if using. Pour in the beef broth and stir well to combine. Cover with a lid and cook over medium heat for 8 to 10 minutes, stirring every few minutes, until the cabbage is tender.
- Stir in the diced tomatoes with their juices and return the seared kielbasa to the pan. Stir everything together and cook uncovered over medium heat for 5 more minutes until the liquid reduces slightly and the flavors meld together. Taste and adjust seasoning as needed. Serve hot.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a small splash of broth or water to loosen. This dish also freezes well for up to 2 months, though the cabbage will soften slightly upon thawing.
Lighter swap: To make this dish lighter and even more nutritious, substitute the ground beef with lean ground turkey (93/7) and use a chicken or turkey sausage in place of the kielbasa. It still comes together beautifully with all the same great flavor.
Sodium tip: To reduce sodium, use low-sodium beef broth, choose a reduced-sodium sausage, and hold off on adding extra salt until you've tasted the finished dish. The sausage and tomatoes naturally add plenty of flavor on their own.