30min | 6 servings | 240 cal

“Particularly nice served with crusty rye bread.”

INGREDIENTS

1 tbsp canola oil
1½ tsp caraway seeds
1 tsp dried thyme
2½ cups frozen bell pepper and onion mix, thawed and chopped
1 medium Golden Delicious or sweet-tart cooking apple, unpeeled and diced
6 cups reduced-sodium beef broth
1 15-oz can crushed or diced tomatoes
1½ tbsp honey
1 tbsp paprika, preferably Hungarian sweet
3 cups Savoy or green cabbage, coarsely chopped
1 to 2 tbsp cider vinegar
¼ tsp salt
Freshly ground pepper to taste

DIRECTIONS

Prep: 5min | Cook: 25min | Ready in: 30min

Step 1

Heat canola oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme; cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.

Step 2

Stir in broth, tomatoes, honey and paprika, and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook, until barely tender, 3 to 4 minutes more. Season with vinegar, salt and pepper to taste.