Cabbage Goulash

Best enjoyed this time of year, Cabbage Goulash is one of my favourite dishes. You can make it with basically anything as it is just cabbage stew but I usually add at least beef, onions and tomatoes. We have been cooking a lot more heavy foods and this is perfect because it is healthy and easy to make.

I didn't add any pork and put in about half the meat as the recipes found online call for, it really doesn't make a difference and it is still extremely flavourful. Adding more vegetables to your diet can never hurt and if you want, you can even substitute the beef for beans. I added a Shepherd Pepper and more cabbage to make up for less red meat.

Ingredients

• Half a cabbage, 10-12 cups cut into little squares
• 1-2 pounds of beef, extra lean, you can also add pork/sausage
• 1-2 cups of diced onion
• 1 Shepherd Pepper (not necessary)
• 1 28 oz can of diced tomatoes
• Garlic (freshly diced or powder)
• A can of Tomatoe paste
• Apple cider vinegar (2 tablespoons)
• Chilli powder (to taste)
• Paprika (to taste)

Directions

1. Boil cabbage to soften it and fry the beef, onions, garlic and peppers.

2. Drain the water from the cabbage, drain the liquid from the beef and combine them in the same pot.

3. Add tomatoe paste, vinegar, diced tomatoes, seasoning and let simmer for 20 minutes stirring occasionally.

4. Serve hot with bread or rice.

This is such an easy thing to make as you don't even have to boil the cabbage separately and can literally use a crockpot to slow-cook it while you're at work. You can use one pot and leave the lid on so the cabbage softens with everything else. This goulash is essentially broken up cabbage rolls and the recipe can be considered Hungarian in origins. I enjoyed it with sourdough bread and it's great for lunches.

Enjoy!