Dirty Cabbage

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• 1 pound lean ground beef
  Ingredient note

  Source: 1 pound lean ground beef
• 1 each large onion (diced)
  Ingredient note

  Source: 1 large onion (diced)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• 1 each small head cabbage (chopped 1-inch, about 12 cups)
  Ingredient note

  Source: 1 small head cabbage (chopped 1-inch, about 12 cups)
• 2 each bell peppers (diced, red or green)
  Ingredient note

  Source: 2 bell peppers (diced, red or green)
• 10.5 ounce canned diced tomatoes with chilies (such as Rotel)
  Ingredient note

  Source: 1 (10.5 ounce) can canned diced tomatoes with chilies (such as Rotel)
• 3 tablespoons tomato paste
  Ingredient note

  Source: 3 tablespoons tomato paste
• 2 teaspoons Italian seasoning
  Ingredient note

  Source: 2 teaspoons Italian seasoning
• ¼ teaspoon smoked paprika
  Ingredient note

  Source: ¼ teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
  Ingredient note

  Source: 1 tablespoon Worcestershire sauce
• ¾ teaspoon salt
  Ingredient note

  Source: ¾ teaspoon salt
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper

1. Heat a large deep skillet over medium high heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.
2. Add the onion and garlic and cook for 3 minutes. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, bell peppers, diced tomatoes with chiles, tomato paste, Italian seasoning, paprika, Worcestershire sauce, salt, and pepper.
3. Stir, cover, and simmer for 25 to 30 minutes, stirring occasionally, or until the cabbage is tender.
4. Season with additional salt and pepper to taste and rest for 5 minutes.
5. Serve over rice or pasta if desired.