Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs green cabbage, chopped into 1-inch chunks
  • 2 large carrots, sliced into rounds
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 15 oz diced tomatoes
  • 2 tbsp tomato paste
  • 6 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp apple cider vinegar (optional)
  • 1 squeeze of lemon juice (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, cooking until the meat is no longer pink and has developed a deep brown crust. Drain excess fat, then stir in the diced onion and garlic for 2-3 minutes until fragrant.
  2. Transfer the browned beef mixture into the slow cooker. Add the chopped cabbage, sliced carrots, and cubed potatoes. Pour the tomato paste over the vegetables and stir gently to coat.
  3. Pour in the beef broth and diced tomatoes. Stir in the thyme, smoked paprika, salt, pepper, and add the bay leaf.
  4. Cover and cook on Low for 7-8 hours or High for 3-4 hours.
  5. Remove the bay leaf. Taste the broth; if needed, stir in 1 teaspoon of apple cider vinegar or a squeeze of lemon juice before serving hot.