Start with beef. Heat a large skillet over medium heat. Add ground beef, salt, and pepper to taste. Cook until ground beef is cooked and golden brown. Drain the fat if needed and set aside.
1 pound lean ground beef, salt and pepper , 2-3 tablespoon vegetable oil for cooking
In the same skillet, add the onion and cook until translucent. Add the grated carrot and cook until the carrot becomes soft.
1 medium to large onion, 1 medium carrot
Add tomato sauce/paste and veggie stock or mix in a bouillon cube with water and stir. Let the carrots and onions simmer for 2-3 minutes.
3 tablespoon tomato sauce or paste, ½ cup beef broth
Follow with cabbage, add salt, pepper, and paprika. Stir well to combine all the ingredients. Let simmer under a closed lid (stirring occasionally) until cabbage becomes soft.
6-8 cups cabbage, salt and pepper , 1 ½ teaspoon paprika
Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.
Tip: I like my cabbage to still have a little crunch, so I only cooked it until it was partially wilted. If you prefer your cabbage fully cooked and soft, just cook it a bit longer.
