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15 minutes
30 minutes
45 minutes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 pound lean ground beef
- 1 pinch ground black pepper to taste
- 4 cups coarsely shredded cabbage
- 1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
- 1 tablespoon minced fresh parsley
- 0.5 teaspoon dried marjoram
- Heat oil in a pot over medium-high heat. Saute onion until tender, about 5 to 7 minutes. Brown beef with salt and pepper until crumbly, about 5 to 7 minutes. Add cabbage, tomato-vegetable juice, parsley, and marjoram. Simmer covered over reduced heat, stirring occasionally, until cabbage is tender, about 20 minutes.
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