Ingredients

Directions

• 2 tbsp. extra light olive oil
• 2 lbs. ground beef
• 1 large yellow onion, chopped
• 2 c. shredded carrots
• 4 cloves garlic, minced
• 2 tbsp. Italian seasoning
• 2 14.5 oz. cans organic fire-roasted diced tomatoes
• ½ tsp. salt, + more to taste
• ½ tsp. pepper, + more to taste
• 4 c. chopped cabbage
• 4 c. beef broth

* Recipe makes 8-10 Servings

1. In a Dutch oven or large stock pot, warm the olive oilover medium-high heat.
2. Add the ground beef and cook approximately 5-7 minutes, or until meat is mostly browned. Use a tool such as the Mix 'N' Chop to easily keep your meat finely ground.
3. Add onions and carrots and cook until the onion is translucent, about 10 minutes.
4. Add garlic, Italian seasoning and salt and pepper, and cook 1 minute until fragrant.
5. Stir in the tomatoes.
6. Add the cabbage and beef broth.
7. Bring everything to a boil.
8. Reduce heat and simmer 20 minutes.
9. Add more salt and pepperto taste if necessary.