👩🍳 Step-by-Step Instructions
1️⃣ Sauté Aromatics
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add onion and cook 3–4 mins until soft.
Stir in garlic, celery, and zucchini (if using). Cook 5 mins more.
2️⃣ Brown the Beef
Add ground beef, breaking it apart with a spoon.
Cook until browned and no pink remains (~6–8 mins).
Drain excess fat if desired.
3️⃣ Build Flavor
Stir in tomato paste and cook 1–2 mins — deepens color and richness.
Add paprika, oregano, thyme, salt, pepper, red pepper flakes — stir to coat.
4️⃣ Add Liquids & Veggies
Pour in diced tomatoes (with juice) and beef broth.
Stir in chopped cabbage.
Bring to a gentle boil.
5️⃣ Simmer Until Tender
Reduce heat to medium-low.
Simmer 15–20 minutes, stirring occasionally, until cabbage is tender but still has a slight bite.
6️⃣ Finish & Serve
Remove from heat.
Stir in apple cider vinegar — this brightens all the flavors and ties everything together.
Taste and adjust seasoning.
🍽️ Serving Ideas:
With a slice of crusty sourdough or keto bread
A dollop of sour cream or Greek yogurt
Fresh parsley or grated Parmesan on top
🌈 Variations & Pro Hacks
🌱 Vegetarian? Swap beef for lentils or mushrooms; use veggie broth
🌾 Gluten-Free? Naturally GF — just check broth label
🔥 Spicier Version: Double red pepper flakes or add hot sauce
🧊 Make-Ahead Magic: Keeps 5 days in fridge — flavors deepen overnight
❄️ Freeze It! Freeze up to 3 months — thaw overnight, reheat on stove
🥬 More Greens? Stir in spinach or kale at the end — wilts in minutes
🧠 Why This Works So Well
Cabbage = fiber-rich, detox-supporting, and holds up beautifully in soups
Bone broth = collagen, minerals, and deep savory flavor
Tomato paste + ACV = umami bomb and brightness (don’t skip the vinegar!)
Smoked paprika = warmth and color without heat
One-pot method = minimal cleanup, maximum flavor infusion
It’s not luck — it’s kitchen wisdom passed down through fridges everywhere. ✨
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