Swedish Inspired Creamy Ground Beef Stew

In this stovetop dish, the cabbage and onion melt into the sauce, sweetening it considerably

3 tablespoons unsalted butter

1 large onion, halved and thinly sliced

1 small head green cabbage, cored and shredded through the large holes of a box grater (about 6 packed cups)

11⁄2 pounds 90% to 93% lean ground beef

3 tablespoons all-purpose fl our

11⁄2 cups beef broth

1 teaspoon grated nutmeg

1⁄2 teaspoon caraway seeds

1⁄2 teaspoon ground allspice

1⁄2 teaspoon freshly ground black pepper

1⁄4 teaspoon ground cloves

1 cup sour cream (regular, low-fat, or fat-free)

1⁄2 teaspoon salt, or to taste

• Melt the butter in a large saucepan set over medium heat. Add the onion and cook, stirring often, until translucent, about 4 minutes.
• Add 4 cups cabbage (reserve the remainder until step 5). Cook, stirring often, until softened, about 4 minutes.
• Crumble in the ground beef; cook, stirring frequently, until lightly browned, about 5 minutes.
• Sprinkle the fl our over the mixture in the pan. Stir well, then slowly stir in the broth. Stirring all the while, bring to a simmer; cook until thickened, about 1 minute.
• Stir in the nutmeg, caraway seeds, allspice, pepper, cloves, and the remaining 2 cups cabbage. Cover and simmer until the cabbage is tender, about 25 minutes.
• Take the pan off the heat and stir in the sour cream until smooth. Season with salt before serving .

Makes 6 servings