Ingredients
- 2 teaspoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 pound ground beef
- 5 1/2 cups low-sodium chicken broth
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 1 can diced tomatoes (14 1/2 ounces)
- 6 cups shredded cabbage about 1 medium head
- 1/2 teaspoon dried thyme
- Fresh parsley optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook until they soften, about 3 minutes.
- Add ground beef and cook, stirring to break up clumps, until the meat is browned, about 7 minutes. Season with salt and pepper.
- Stir in diced tomatoes, shredded cabbage, and dried thyme. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 25 minutes until the cabbage is tender. Taste and adjust seasonings as needed.
- Ladle into bowls and garnish with a sprinkle of fresh parsley if desired.
