Ingredients:

  • 1 lb (450g) ground beef (80% lean)
  • 1 medium yellow onion (150g), diced
  • 3 cloves (9g) garlic, minced
  • 1 medium head of cabbage (approx. 2 lbs / 900g), cut into 1-inch chunks
  • 3 medium russet potatoes (450g), peeled and cubed into 1-inch pieces
  • 2 carrots (60g), sliced into rounds
  • 1 can (14.5 oz / 411g) diced tomatoes (with juices)
  • 2 cups (480ml) beef broth, low sodium
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper

Instructions:

  1. Place the ground beef in a large Dutch oven or stockpot over medium-high heat. Cook until the meat is a deep mahogany-brown and sizzling. Drain excess fat if necessary, leaving about a tablespoon for sautéing.
  2. Add the diced onion and carrots to the beef. Stir frequently for 4-5 minutes until the onions become translucent. Stir in the minced garlic for the final 60 seconds to avoid burning.
  3. Stir in the cubed potatoes, cabbage chunks, diced tomatoes, beef broth, and spices. Bring the mixture to a boil.
  4. Immediately reduce heat to low. Cover and simmer for 20-25 minutes, or until the cabbage is tender and the potatoes are easily pierced with a fork.