# Components:
→ Meats
01 - 1 pound lean ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and shredded
05 - 1 small green cabbage (approximately 1.5 pounds), cored and thinly sliced
→ Canned Goods
06 - 1 (14.5 ounce) can diced tomatoes, drained
→ Spices and Seasonings
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper, to taste
→ Oils and Condiments
12 - 2 tablespoons olive oil
→ Garnish
13 - 2 tablespoons fresh parsley, chopped, optional
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until thoroughly browned and cooked through, approximately 5 minutes. Adequately drain any excess fat.
02 - Incorporate the diced onion and shredded carrot into the skillet. Sauté for 3 to 4 minutes, until the vegetables begin to soften.
03 - Stir in the minced garlic and continue to cook for 1 minute until fragrant.
04 - Add the thinly sliced cabbage, drained diced tomatoes, smoked paprika, dried thyme, dried oregano, red pepper flakes (if utilizing), salt, and black pepper to the skillet. Stir comprehensively to integrate all components.
05 - Cover the skillet and allow to cook for 8 to 10 minutes, stirring periodically, until the cabbage achieves a tender yet firm consistency.
06 - Remove the lid and assess the seasoning, adjusting as necessary. Continue to cook uncovered for an additional 2 minutes to reduce any excess liquid and enhance flavor concentration.
07 - If desired, garnish the skillet with chopped fresh parsley before serving.
