Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 1 small head of green cabbage, chopped into 1-inch pieces
  • 3 medium gold potatoes, peeled and cubed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add ground beef and cook, breaking it up, until deeply browned. Remove beef with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. In the same pot, sauté diced onion and carrots for about 5 minutes until onions are translucent. Stir in minced garlic and cook for 60 seconds.
  3. Return the browned beef to the pot. Stir in diced tomatoes, beef broth, cubed potatoes, thyme, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Stir in the chopped cabbage. Cover and simmer for another 10–15 minutes until cabbage is tender but retains shape. Turn off heat and stir in lemon juice and fresh parsley.