Ingredients:

  • 1 lb extra-lean ground beef (93/7)
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into coins
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 medium head green cabbage (approx. 2 lbs), cored and chopped into 1-inch pieces
  • 14.5 oz fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 1/2 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep your station. Dice the yellow onion, carrots, and celery. Mince the 4 cloves of garlic. Chop the 2 lbs of cabbage into 1 inch squares, discarding the tough core.
  2. Sear the beef. Heat 2 tbsp of olive oil in your pot over medium high heat. Add 1 lb of ground beef. Note: Don't move it for the first 3 minutes to allow a crust to form.
  3. Brown and crumble. Break the beef into small crumbles and cook for 6–8 minutes until deep brown and sizzling.
  4. Sauté the mirepoix. Add the onion, carrots, and celery to the beef fat. Cook for about 5 minutes until the onions are translucent and fragrant.
  5. Develop the aromatics. Stir in the minced garlic and 2 tbsp of tomato paste. Cook for 1-2 minutes until the paste turns brick red and smells toasted.
  6. Deglaze the pot. Pour in the 6 cups of beef broth. Use your spoon to scrape the bottom vigorously until all browned bits are dissolved into the liquid.
  7. Season the base. Add the fire roasted tomatoes, 1 tsp oregano, and 1 tsp smoked paprika. Stir to combine.
  8. The cabbage simmer. Bring the liquid to a simmer, then fold in the chopped cabbage. Note: It will look like too much cabbage, but it shrinks significantly as it wilts.
  9. Cook to texture. Maintain a steady simmer for 20-25 minutes until the cabbage is tender crisp and the broth has slightly deepened in color.
  10. The finishing touch. Remove from heat. Stir in 1 tbsp apple cider vinegar and 1/2 cup fresh parsley. Add the 0.5 tsp sea salt and 0.25 tsp pepper, adjust to your preference, and serve immediately.