Directions
- 1Heat 1 tbs of olive oil in a large pot over medium-high heat.
- 2Once hot, add in the meat and let it stand and sear for at least 1 minute.
- 3Season with salt, paprika, garlic powder, onion powder, Italian herb blend.
- 4Use a wooden spoon to break up the meat until no longer pink.
- 5Next, add in the onion, carrots, mushrooms and remaining 2 tbs oil and sauté for 4-5 minutes.
- 6Stir in the garlic for 30 seconds.
- 7Add in the tomato paste and stir to coat all for 1 minute.
- 8Mix in soy sauce, Worcestershire and brown sugar.
- 9Lastly, add in the cabbage, tomatoes, beef broth, stir and bring to a boil.
- 10Cover the pot with the lid and simmer on low heat - cook for 25 minutes.
- 11Taste and adjust salt and sugar, if needed.
- 12Serve with sour cream, fresh parsley, drizzle of olive oil, freshly grated parmesan, chili pepper flakes and squeeze of lemon if desired!
Ingredients
- 3 tbs olive oil, divided
- 1 lb ground beef
- 1 tsp salt
- 1 tsp paprika, garlic powder, onion powder + Italian herb blend
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 large portabello caps
- 3 cloves garlic, minced
- 2 tbs tomato paste
- 1 tbs low sodium soy sauce
- 1 tbs Worcestershire sauce
- 2 tbs brown sugar
- 5 cups cabbage, chopped
- 28 oz crushed tomatoes
- 4 cups low sodium beef broth
- sour cream, olive oil, fresh parsley + freshly grated parmesan (optional)
Equipment
large potcutting boardwooden spoon
Tips
- If you don’t have ground beef, you can use ground pork, lamb, turkey or chicken.
- Store leftovers in an airtight container in your fridge up to 4 days.
- You can also add 1/2 cup uncooked rice to this soup and add in extra 1 cup water (or broth). Add it in with the cabbage.
- I used 1 small head cabbage for the diced 5 cups cabbage. Leave out the stem.
- If you’re on a Gluten Free diet, make sure you use Tamari instead of Soy Sauce.
- If you are Dairy Free, leave out the sour cream and grated parmesan OPTIONAL toppings.
- This soup freezes great.
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