Tonight, I had cabbage, ground beef, tomatoes and potatoes that needed to be used. I was unsure what to make with those ingredients so I just played around. Someone suggested goulash, but the only goulash I have ever had was a nasty mushy noodle substance that had to be choked down with a gulp of water. I didn’t know of cabbage goulash until I googled it, although I have been cooking very similar dishes for years. So, tonight I made cabbage goulash over mashed potatoes. and. it. was. delicious!
I didn’t use onions or garlic because my son is allergic to them, but the other seasonings made it just as delicious. I was making my version of mashed cauliflower potatoes long before it became popular on the internet, but the difference with mine is, they actually taste good. Don’t get me wrong, I like cauliflower but when I want mashed potatoes, I don’t want to have to pretend that it tastes like it when it really does not.
2 pounds ground beef
1 small to medium head of cabbage, chopped or shredded
1-2 large tomatoes
1-1/2 cup tomato puree
1 cup filtered water
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp basil
1/8 tsp thyme
1/8 tsp ground rosemary*
Crumble and cook the ground beef in large pot.
Drain most of the fat from beef, leaving some for flavor.
Add remaining ingredients and bring to a boil.
Simmer for about 15-20 minutes or until cabbage is tender stirring frequently.
Serve on top of mashed potatoes or mashed cauliflower potatoes.
I was making my version of mashed cauliflower potatoes long before it became popular on the internet, but the difference with mine is, they actually taste good.
* I use a coffee grinder to grind spices, especially rosemary, so you get the taste of rosemary without the hard texture.