Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced into half-moons
  • 1 medium head green cabbage (approx. 2 lbs), cored and chopped into 1-inch ribbons
  • 2 large russet potatoes, peeled and cubed into 1/2 inch pieces
  • 3 large carrots, sliced into rounds
  • 6 cups low-sodium beef bone broth
  • 14.5 oz fire-roasted diced tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 2 units bay leaves
  • 1 tbsp apple cider vinegar
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place a large stockpot or Dutch oven over medium-high heat. Add the ground beef, breaking it into small crumbles. Cook until browned and slightly crispy at the edges. Remove beef with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Lower heat to medium. Add onions, carrots, and celery to the pot (add olive oil if dry). Sauté for 6-8 minutes until onions are translucent.
  3. Stir in the minced garlic and chopped cabbage. Sauté for 10 minutes, stirring occasionally, until the cabbage has wilted and shows golden-brown charred edges.
  4. Pour in the beef bone broth, fire-roasted tomatoes with their juices, and cubed potatoes. Add smoked paprika, oregano, and bay leaves.
  5. Return the cooked ground beef to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until potatoes are tender.
  6. Stir in the apple cider vinegar. Season with salt and cracked black pepper to taste. Remove bay leaves before serving.