🛒 Ingredients
1 tbsp olive oil or butter (cold-pressed or real butter recommended)
1 lb (450g) 80/20 ground beef (freshly ground if possible)
1 medium onion, diced (yellow or white for savory depth)
3 cloves garlic, minced (firm, no green sprouts)
2 cups celery, diced (optional but adds crunch)
4 cups (about ½ small head) green cabbage, chopped into bite-sized pieces
(crisp, tight leaves, no brown spots)
1 medium zucchini, diced (optional — great for extra veggie boost)
2 tbsp tomato paste (high-quality for richer taste)
1 (14.5 oz) can diced tomatoes, no sugar added
6 cups low-sodium beef broth or bone broth (homemade or trusted brand)
1 tsp smoked paprika (or regular paprika + pinch of cayenne)
1 tsp dried oregano
1 tsp dried thyme (crush between fingers to activate oils)
Salt & freshly cracked black pepper, to taste
Pinch of red pepper flakes (optional — for gentle heat)
1 tbsp apple cider vinegar, raw & unfiltered (the magic splash!)
Water, as needed (to adjust consistency)
🔥 Pro Tip: Use grass-fed beef and organic produce when possible for maximum nutrition.
👩🍳 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. ✨
❤️ Final Thought: Sometimes, the Best Meals Are Made From What’s On Hand
You don’t need a long ingredient list or hours in the kitchen to make something truly special.
Just good beef, real vegetables, and love.
This Healthy Cabbage Ground Beef Soup proves that great meals often start with “What do I have?” — and end with “Can I have another bowl?”
So next time you’re staring into the fridge wondering what to make…
Grab that pot.
Turn on the stove.
And let your kitchen fill with the scent of garlic, herbs, and home-cooked joy.
Because great food doesn’t have to be fancy —
It just has to taste like it came from the heart. 💛