1 lb ground beef
1 large onion, sliced thun
3 cloves garlic, finely chopped
2 tsp smoked paprika
2 tsp deied thyme
2 28-ounce jar chopped tomatoes
4 c chopped green cabbage
6 c beef broth
1 bay leaf
Salt and pepper
In a large dutch oven over medium heat, add ground beef and sauté until no longer pink, breaking the meat up into small pieces as you brown; add onions, garlic and spices and cook for 4 more munutes until softened.
Add tomatoes, broth, bay leaf and cabbage; bring to a boil, reduce to simmer and cover, leaving the lid ajar slightly. Simmer for 30-minutes or until cabbage is tender and cooked through.
Taste and adjust seasonings if needed; remove the bay leaf and serve immediately.
Serves 6 – 8.