Ingredients
Scale
- 1 lb Lean Ground Beef
- 1/2 head Green Cabbage, chopped into 1-inch pieces
- 1 Medium Onion, diced
- 2 cloves Garlic, minced
- 1 can (14.5 oz) Diced Tomatoes (with juice)
- 4 cups Beef Broth
- 1 tbsp Tomato Paste
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- Salt and Black Pepper to taste
- 1 tbsp Olive Oil or Butter
Instructions
- Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for about 3 minutes until translucent. Crumble the ground beef into the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease if necessary. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- Add the chopped cabbage, diced tomatoes (with their juices), and beef broth to the pot. Stir in the smoked paprika, dried oregano, salt, and pepper. Bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 to 25 minutes. You want the cabbage to be tender but not complete mush.
- Taste the soup and adjust the seasonings if needed. If you prefer a thinner soup, add a splash more broth or water. Ladle the hot soup into deep bowls. For an extra touch of flavor, garnish with fresh parsley or a dollop of sour cream if your budget allows. Serve immediately while hot and cozy.
- Cook Time: 40 minutes