Traditional Cowboy Cabbage

• •6 slices bacon, thick-cut
• •1 lb ground beef, 80/20
• •1 yellow onion, medium, chopped
• •3 garlic cloves, minced
• •1 head green cabbage, medium, cored and chopped into 1-inch pieces
• •2 medium potatoes, russet or Yukon Gold, peeled and diced into 1/2-inch cubes
• •2 cups beef broth
• •2 tablespoon apple cider vinegar
• •1 teaspoon smoked paprika
• •0.5 teaspoon dried thyme
• •0.3 teaspoon red pepper flakes
• • to taste kosher salt
• • to taste freshly ground black pepper
• • optional fresh parsley, chopped, for garnish

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot; drain excess if necessary.

2. 2

   Add the ground beef to the pot with the bacon fat. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and remove the cooked beef from the pot, setting it aside with the bacon.

3. 3

   Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the chopped cabbage to the pot. It will seem like a lot, but it will cook down. Stir well to combine with the onions and garlic. Cover the pot and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt significantly.

5. 5

   Return the cooked ground beef to the pot. Add the diced potatoes, beef broth, apple cider vinegar, smoked paprika, dried thyme, and red pepper flakes. Stir everything together. Season generously with kosher salt and freshly ground black pepper.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the potatoes are fork-tender and the cabbage is very tender. Stir occasionally to prevent sticking.

7. 7

   Taste and adjust seasonings as needed. If desired, you can mash a few of the potatoes against the side of the pot to slightly thicken the liquid.

8. 8

   Serve hot, garnished with the reserved crispy bacon, crumbled, and a sprinkle of fresh chopped parsley if using.

Chef's Tips

• 💡For an extra layer of flavor, consider using a good quality smoked sausage (like kielbasa) instead of or in addition to the ground beef.
• 💡Don't overcrowd your pot when browning the bacon and beef; cook in batches if necessary to ensure proper browning.
• 💡The apple cider vinegar is key for balancing the richness of the meat and cabbage; don't skip it!
• 💡This dish tastes even better the next day as the flavors meld. It reheats well on the stovetop or in the microwave.
• 💡If you prefer a thicker stew, you can uncover the pot for the last 10-15 minutes of cooking to allow some liquid to evaporate, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened.