Ingredients:

  • 3 tbsp olive oil
  • 1 lb ground beef (80/20 blend)
  • 2 medium yellow onions, finely diced
  • 4 carrots, halved and sliced
  • 2 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 4 cloves garlic, minced
  • 1 tsp Aleppo pepper
  • 1 tsp dried mint
  • 2 lbs chopped cabbage
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 cup coarse bulgur, washed
  • 4 cups beef bone broth
  • 0.5 lemon, juiced

Instructions:

  1. Heat the 3 tbsp olive oil in your Dutch oven over medium high heat. Add the 1 lb ground beef. Use your wooden spoon to break it into small crumbles. Don't rush this; wait until the meat is truly browned and develops a slightly crispy crust.
  2. Toss in the finely diced onions and the halved, sliced carrots. Stir frequently. You’re looking for the onions to turn translucent and pick up the golden hues from the beef fat.
  3. Push the meat and veg to the sides, clearing a space in the center. Drop in the 2 tbsp tomato paste and 1 tbsp red pepper paste. Stir them in that center spot for 2 minutes until the aroma is toasted and fragrant.
  4. Incorporate the minced garlic, 1 tsp Aleppo pepper, and 1 tsp dried mint into the paste mixture, then stir everything together. This 'blooms' the dried spices in the hot oil.
  5. Add the 2 lbs of chopped cabbage in three stages. Stir after each stage to coat the leaves in the fat and aromatics. Season with 1 tsp salt and 0.5 tsp freshly cracked black pepper.
  6. Pour in the 4 cups of beef bone broth and add the 0.5 cup of washed coarse bulgur. Stir to combine.
  7. Bring the liquid to a simmer, then reduce heat to low. Cover and cook for 45-50 minutes, or until the cabbage is meltingly tender.
  8. Stir in the 0.5 lemon juice just before serving to brighten the flavor profile.