Ingredients:

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium head of green cabbage, chopped into 1-inch pieces
  • 2 medium carrots, sliced into rounds
  • 2 medium potatoes, peeled and cubed into 1/2 inch pieces
  • 6 cups beef broth
  • 1 can (400g) diced tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp apple cider vinegar
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes, carrots, and potatoes.
  5. Pour in the beef broth and add the dried thyme and bay leaf.
  6. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for approximately 15 minutes, or until the potatoes begin to soften.
  7. Stir in the chopped cabbage. Continue to simmer, uncovered, for another 15–20 minutes until the cabbage is tender and translucent.
  8. Remove the bay leaf, stir in the apple cider vinegar, and season with salt and black pepper to taste.