Ingredients
- 1 small head of green cabbage, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 lb ground beef (optional for a heartier version)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional for heat)
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Sauté the Base:
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and stir for another minute. - Optional Beef:
If using ground beef, add it now. Brown the meat, breaking it up as it cooks. Drain any excess fat. - Build the Flavor:
Stir in smoked paprika, thyme, salt, pepper, and Worcestershire sauce. Let the spices toast for about 30 seconds to release their aroma. - Add the Cabbage:
Add the chopped cabbage, diced tomatoes (with juice), and broth. Toss in the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until the cabbage is tender. - Final Touch:
Taste and adjust seasoning if needed. Remove the bay leaf. Garnish with fresh parsley and serve warm.
Would you like a tip section for extra richness or variations — like adding sausage or a smoky bacon twist?