Ingredients
• 1 tbsp olive oil
• 1 lb (450g) ground beef (or plant-based crumbles)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups shredded green cabbage
• 2 carrots, sliced
• 1 can (14.5 oz) diced tomatoes (with juice)
• 6 cups low-sodium beef or vegetable broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in cabbage, carrots, diced tomatoes (with juice), broth, thyme, smoked paprika, and black pepper.
- Bring to a boil, then reduce heat and simmer covered for 25–30 minutes, until vegetables are tender.
- Taste and adjust seasoning—add more salt, pepper, or a splash of apple cider vinegar for brightness.
- Serve hot, garnished with fresh parsley.
✨ Great with:
• Crusty bread or garlic toast
• A dollop of sour cream
• As part of a cleanse or weight-loss plan (naturally low-calorie!)
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 5 days or freeze. Reheat gently on the stove.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 6 , Calories : 220 per serving , Net Carbs: 12g , Fats: 11g , Protein: 18g