Step 1

In a large 12 inch skillet cook ground beef and onion over medium heat, for about 5 minutes. When beef is cooked and onion is translucent, drain excess liquid. Add garlic to skillet and sauté for 30 seconds more.

Step 2

Add tomato sauce, diced tomatoes, beef broth, paprika, thyme, brown sugar, salt, and pepper to skillet and stir. Add chopped cabbage, optional raisins, and toss gently. Bring mixture to a boil. Cover skillet, reduce heat to medium low and simmer for 15 minutes. Stir, recover, then simmer for 10 minutes longer, or until cabbage is tender.

Step 3

Remove lid and add 3 tablespoons of tomato paste. Stir and simmer, uncovered, for 5-10 minutes, or until sauce reduces slightly. If you prefer a thicker sauce, add additional tomato paste and stir. Serve over cooked rice.

Step 4

Press SAUTE function on Instant Pot. Add beef and onion and saute until beef is no longer pink, about 5 minutes. Add garlic and cook for 1 minute longer. Press CANCEL.

Step 5

If desired, remove pot from Instant Pot and drain grease. Replace pot and add tomato sauce, drained diced tomatoes, beef broth, paprika, thyme, brown sugar, salt, pepper, and optional raisins. Seal lid and cook on HIGH pressure for 15 minutes. Quick release pressure and carefully remove lid.

Step 6

Add chopped cabbage to the pot. Seal and lock lid in place. Cook on HIGH pressure for 3 minutes. Quick release pressure and carefully remove lid.

Step 7

Stir in tomato paste until desired consistency. If the sauce needs to thicken more, turn on SAUTE low and simmer for 5-10 minutes, or until sauce reduces and thickens. Serve over cooked rice.

Step 8

Spray crockpot liner with nonstick cooking spray. Crumble raw ground beef on bottom of slow cooker. Layer chopped onions, garlic, chopped cabbage, and (optional) raisins over top.

Step 9

In a medium bowl stir together tomato sauce, undrained diced tomatoes, beef broth, paprika, thyme, brown sugar, salt, and pepper. Pour over beef / cabbage layers.

Step 10

Cover and cook on LOW for 8 hours or HIGH for 4 hours. Serve over cooked rice.