Shred or roughly chop the cabbage into bite-sized pieces, dice the onion, mince the garlic, and measure out your Italian seasoning, salt, and pepper. This upfront prep ensures smooth cooking without interruptions. I find that prepping everything first prevents scrambling midway through cooking.

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, until most of the pink is gone and the meat is well-browned, about 5-7 minutes. This step builds flavor through browning and renders some of the fat, which will help sauté your aromatics.

Add the diced onion and minced garlic to the browned beef. Stir and cook for 2-3 minutes until the onion softens and becomes fragrant. The beef fat helps develop deep flavor in these aromatics rather than just softening them in water.

Add the shredded cabbage, diced tomatoes (including the liquid from the can), beef broth, Italian seasoning, salt, and pepper to the pot with the meat mixture. Stir well to combine everything evenly. The tomato liquid and broth create a flavorful braising liquid that will soften the cabbage and infuse it with meaty, herby flavors.

Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover with a lid, and let cook for 40-45 minutes, stirring occasionally. The cabbage will soften significantly and absorb all the savory flavors from the beef and tomato broth. I like to stir about halfway through and again near the end to ensure even cooking and to break down any large cabbage pieces.