Cabbage Soup with Ground Beef

Cabbage Soup with Ground Beef

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or turkey for a lighter option)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 head of green cabbage, shredded (about 6–8 cups)
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 can (14.5 oz) diced tomatoes (with juice)
• 4 cups beef broth (or chicken broth for variety)
• 1 tsp dried oregano
• 1 tsp paprika (smoked paprika adds depth)
• 1/2 tsp black pepper
• Salt to taste
• Optional add-ins: potatoes, frozen peas, or bay leaves

Optional Toppings:

• Fresh parsley or cilantro for garnish
• Sourdough bread or crackers for serving

Instructions:

1. Sauté the Onions and Garlic
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
2. Cook the Ground Beef
   Add the ground beef to the pot, breaking it up with a spoon as it cooks. Brown the beef evenly, then drain any excess fat if necessary.
3. Add Vegetables
   Stir in the shredded cabbage, sliced carrots, and chopped celery. Cook for 5–7 minutes, stirring occasionally, until the cabbage begins to wilt slightly.
4. Combine Liquids and Seasonings
   Pour in the diced tomatoes (with juice) and beef broth. Stir in the oregano, paprika, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. Simmer
   Let the soup simmer for 20–25 minutes, or until the cabbage and vegetables are tender. If using optional add-ins like potatoes, add them during the last 15 minutes of cooking.
6. Adjust Seasoning
   Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed. For extra richness, stir in a splash of heavy cream or sour cream just before serving (optional).