Healthy Crockpot Cabbage and Ground Beef Stew
6 h 20 min
|
easy
|
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
Set it and forget it cozy: lean beef, sweet cabbage, and tomatoes slow-cook into a rich, smoky stew with garlic, paprika, thyme, and a hit of beef bouillon I never skip.
Think unstuffed cabbage rolls, but lighter and slow-cooker easy, perfect for busy weeknights and meal prep, with leftovers that taste even better tomorrow.
Ingredients (6 servings)
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Ingredients
- 1 lb extra-lean ground beef extra-lean ground beef 16 oz
- 1 small head green cabbage, chopped green cabbage 1 ct small head
- 3 medium carrots, sliced carrots 0.32 lb medium
- 1 medium yellow onion, chopped yellow onions 0.21 lb medium
- 3 cloves garlic, minced garlic 0.27 head
- 1 can (14.5 oz) diced tomatoes diced tomatoes 1 can (14.5 oz)
- 4 cups beef broth beef broth 32 oz
- 1 tsp beef bouillon powder beef bouillon powder 0.14 oz
- 2 Tbsp tomato paste tomato paste 1 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 bay leaf bay leaves 0.01 oz
- 1 Tbsp olive oil olive oil
How to Make Healthy Crockpot Cabbage and Ground Beef Stew
-
Prep the vegetables
Quarter the cabbage, remove the core, and chop into 1 inch pieces for hearty texture that will not vanish in the crockpot.
Slice the carrots into 1/4 inch rounds so they soften without turning mushy.
Chop the onion and mince the garlic finely for even flavor release.
-
Brown the beef with aromatics
Heat the olive oil in a large skillet over medium high until it shimmers.
Add the ground beef and season with a pinch of the salt and pepper to start the flavor base.
Brown hard without stirring for 2 to 3 minutes, then break into ragged crumbles and cook until no longer pink.
Add the onion and cook 3 minutes until translucent, then stir in the garlic for 30 seconds until fragrant.
-
Bloom tomato paste and spices
Push the beef to the edges to make a hot spot in the center of the pan.
Add the tomato paste and cook 2 minutes until dark brick red to develop sweetness and depth.
Stir in smoked paprika and dried thyme for 30 seconds to bloom the spices.
Deglaze with about 1/2 cup of the beef broth, scraping up the browned bits for liquid gold flavor.
-
Load the slow cooker
Add carrots and cabbage to the crockpot first to buffer heat and protect the greens from overcooking.
Pour in the browned beef mixture with all its juices and fond.
Add diced tomatoes with their juices, remaining beef broth, beef bouillon, bay leaf, remaining salt, and black pepper.
If you like a mix of tender and crisp cabbage, hold back 2 cups of chopped cabbage to add later.
-
Cook low and slow
Cover and cook on Low for 6 to 8 hours until the carrots are tender and the cabbage is silky.
Alternatively, cook on High for 3 to 4 hours if you are in a hurry.
Stir once halfway through to keep everything cooking evenly.
If you reserved cabbage, stir it in during the last 45 to 60 minutes for a fresh bite.
-
Finish and adjust
Fish out the bay leaf and taste before salting more since bouillon brings salt.
If you want brightness, add a teaspoon of red wine vinegar or a squeeze of lemon and taste again.
For a thicker stew, crack the lid and cook 20 to 30 minutes or mash a few carrot pieces into the broth.
-
Serve
Ladle into bowls and finish with a drizzle of good olive oil and extra black pepper.
Chopped parsley or dill is great if you have it, but this stew is confident all on its own.
Substitutions
- Extra-lean ground beef -> Ground turkey thigh (93% lean)
- Turkey thigh stays juicier than ultra-lean beef yet keeps the stew light, giving you a tender bite and clean flavor that plays beautifully with smoked paprika and thyme.
- Beef bouillon -> White miso paste (1 teaspoon, stirred in at the end)
- Miso adds deep umami with less sodium intensity and a rounder, savory finish; dissolve it in a ladle of hot broth and stir in during the last 5 minutes to keep its character.
- Diced tomatoes -> Fire-roasted diced tomatoes
- Fire-roasted tomatoes bring gentle smoke and sweetness that amplifies the paprika and makes the broth taste like it simmered longer.
Tips
- Brown like you mean it
- Let the beef sit undisturbed to build a crust before breaking it up so you get that maillard magic that carries the whole stew.
- Bloom the paste and spices
- Cooking the tomato paste until it darkens and toasting paprika and thyme unlocks sweetness and smokiness that a slow cooker alone cannot create.
- Watch the salt strategy
- Bouillon plus broth equals sneaky salt, so season lightly up front and adjust at the end after reduction and concentration have done their thing.
- Control cabbage texture
- If you want some crunch, hold back a couple cups of cabbage and add near the end so you get both silky and snappy bites.
- Reduce without starch
- If the stew is thin, prop the lid open with a wooden spoon for the last 30 minutes or mash a few carrots to naturally thicken.
- Cool and store clean
- Chill quickly in shallow glass containers, skim any set fat after chilling, and save the flavorful jelly for cooking greens or grains later.
Nutrition Facts *
| Energy | 190 | kcal |
|---|---|---|
| Protein | 19 | g |
| Total Fat | 7 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Do I really need to brown the beef first?
- Yes if you want depth and body; browning builds flavor you cannot fake in a slow cooker, and it keeps the meat from tasting boiled.
- My stew is too salty, how can I fix it?
- Stir in unsalted broth or water, add more cabbage or a can of no salt tomatoes, then finish with a teaspoon of vinegar or lemon to rebalance without dulling flavor.
- The stew is watery, what should I do?
- Cook uncovered for 20 to 30 minutes to let steam escape, or mash some vegetables into the broth to thicken while keeping things wholesome.
- Can I make this in an Instant Pot?
- Yes; use saute to brown and bloom, add everything, then pressure cook on High for 10 minutes with a 10 minute natural release for tender veg and vibrant broth.
- Can I add potatoes or grains?
- Add diced waxy potatoes at the start so they hold shape, or keep it light and spoon the stew over cooked brown rice, farro, or cauliflower rice when serving.
- Will the cabbage smell strong?
- Not if you do not overcook it; the tomato, paprika, and thyme keep the aroma savory and balanced while the slow cooker contains most of the steam.
Serving Suggestions
Big bowl energy with a clean finish, this stew loves a final hit of red wine vinegar and a rain of chopped parsley, plus a crack of pepper for attitude.
Serve with toasted rye or a scoop of brown rice, and if you are feeling bold, swirl in a spoon of Greek yogurt or a little chimichurri to wake up the tomato broth.
More pairings:
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