Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped2 large garlic cloves, minced1 small head cabbage, chopped (about 8 cups)5 medium carrots, peeled and diced3 tablespoons olive oil, divided 1 teaspoon salt1 teaspoon pepper1/2 teaspoon caraway seeds1/4 teaspoon ground allspice1/8 teaspoon ground cloves1/2 cup ketchup2 teaspoons cider vinegar
Preparation
In a 6-qt. stockpot, cook beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes; crumble beef. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes.
Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.
