Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 small head of cabbage, chopped
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
Feel free to substitute ground beef with ground turkey for a leaner version, or use vegetable broth to make it vegetarian-friendly—just swap the beef with hearty lentils!
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ground beef, cooking until the beef is browned and crumbled. Drain excess fat if necessary.
- Stir in the chopped cabbage, allowing it to cook down for 2-3 minutes.
- Add beef broth, diced tomatoes, carrots, celery, dried thyme, salt, pepper, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat and let simmer for 20 minutes, or until vegetables are tender.
- Remove bay leaf before serving. Taste and adjust seasoning if needed, remembering my abuela’s advice to always trust your taste buds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International