Cabbage and Ground Beef Soup

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Why This Recipe Works

This isn’t your average vegetable soup. The cabbage simmers down to a tender, almost noodle-like texture, while the ground beef provides a rich, meaty backbone. Unlike many soups that taste better the next day, this dish improves overnight as the flavors meld. It’s naturally gluten-free, low in carbohydrates, and packed with fiber. Plus, it uses pantry staples, making it an incredible “clean out the fridge” recipe.

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Ingredients

• 1 tbsp olive oil (or avocado oil)

• 2 lbs lean ground beef (80/20 works well; drain excess fat if desired)

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 4 cups green cabbage, chopped (about ½ of a medium head)

• 3 medium carrots, sliced into rounds

• 2 celery stalks, diced

• 1 (14.5 oz) can diced tomatoes, with juices

• 6 cups beef broth (low sodium recommended)

• 2 tbsp tomato paste

• 2 tsp dried thyme

• 1 tsp smoked paprika (adds depth)

• 1 bay leaf

• Salt and black pepper, to taste

• Optional for garnish: Fresh parsley, a dollop of sour cream, or a sprinkle of Parmesan cheese

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Instructions (Step-by-Step)

Intensity Level Throughout: Low (Active cooking time ~15 min; passive simmering ~25 min)

1. Brown the Beef (Heat Intensity: Medium-High)
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef. Cook for 6–8 minutes, breaking it apart with a wooden spoon, until no longer pink. If your beef released a lot of grease, carefully drain it off (or leave it for more flavor). Season with a pinch of salt and pepper.

2. Sauté the Aromatics (Heat Intensity: Medium)
Reduce heat to medium. Add the diced onion, carrots, and celery (the classic mirepoix) to the pot. Cook for 4–5 minutes until the onions become translucent. Stir in the minced garlic and dried thyme; cook for 1 minute until fragrant.

3. Build the Flavor Base (Heat Intensity: Medium)
Push the meat and vegetables to one side of the pot. Add the tomato paste directly to the hot surface and “bloom” it for 60 seconds until it turns a brick red color. This step removes the metallic taste of canned paste and adds deep umami. Stir everything together.

4. Add the Cabbage & Liquid (Heat Intensity: High then Low)
Add the chopped cabbage, diced tomatoes (with juices), and beef broth. Stir in the smoked paprika and drop in the bay leaf. Bring the soup to a rolling boil (Heat: High). Once boiling, immediately reduce the heat to Low, cover the pot with a lid slightly ajar, and let it simmer for 25 minutes.

5. Final Seasoning & Rest
After 25 minutes, the cabbage should be tender and the broth rich. Remove the bay leaf. Taste the soup and adjust salt and pepper as needed (broths vary in saltiness). Let the soup rest for 5 minutes off the heat before serving.

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Chef’s Tips for Success

• Don’t Overcook the Cabbage: Simmering for exactly 20–25 minutes keeps the cabbage tender but not mushy. If you plan to reheat leftovers, undercook it slightly by 5 minutes initially.

• Drain the Fat: For a clearer, less greasy broth, drain the ground beef after browning. For a richer, keto-friendly soup, keep the fat.

• Customize the Heat: Add ¼ teaspoon of red pepper flakes with the garlic for a spicy kick.

• Make it Brothier: Add 2 extra cups of beef broth and 1 cup of water if you prefer a thinner, more drinkable soup.

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Storage & Meal Prep

• Refrigerator: Store in an airtight container for up to 5 days. The flavors will peak on day 2 or 3.

• Freezer: Portion into freezer-safe bags or containers for up to 3 months. Leave 1 inch of headspace for expansion.

• Reheating: Reheat gently on the stovetop over medium-low heat (10 minutes) or in the microwave for 2 minutes. Add a splash of broth or water if too thick.

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Nutrition Information (Per Serving)

*Based on 8 servings, using lean ground beef (90/10) and low-sodium broth.*