Turkish Cabbage Stew with Ground Beef (Fit)

By swapping fatty meat for ultra-lean ground beef and using just a touch of olive oil, we keep this high-fiber, comforting cabbage stew incredibly light and protein-packed without losing its traditional rich taste.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800g white cabbage, chopped into bite-sized pieces · 200 kcal in the whole recipe
• 350g lean ground beef (less than 5% fat) · 532 kcal in the whole recipe
• 1 medium onion, finely diced · 60 kcal in the whole recipe
• 1 tablespoon olive oil · 126 kcal in the whole recipe
• 1.5 tablespoons tomato paste · 31 kcal in the whole recipe
• 1 tablespoon red pepper paste · 19 kcal in the whole recipe
• 2 cups hot water
• 1 teaspoon salt, black pepper, and red pepper flakes to taste

Method

1. Heat the olive oil in a large pot. Add the ground beef and sauté until it releases and reabsorbs its juices, then add the onions and cook until softened.

   

2. Add the tomato and pepper pastes, stirring for about 2 minutes until fragrant.

   

3. Incorporate the chopped cabbage and stir well, sautéing for a few minutes to combine with the meat and paste mixture.

   

4. Pour in the hot water, salt, and spices. Cover and simmer on low heat for 30-35 minutes until the cabbage is completely tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.