- 1 head of green cabbage, chopped
- 2 cups beef broth
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 lb beef, cut into small cubes
- Salt and pepper, to taste
- Optional: 1 cup of vegetables (carrots, celery, green beans)
- In a large pot or Dutch oven, brown the beef over medium-high heat. Season with salt and pepper. Remove the beef from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Add the diced tomatoes, beef broth, and optional vegetables to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Add the chopped cabbage and the browned beef to the pot.
- Simmer for an additional 15-20 minutes or until the cabbage is tender.
- Season with additional salt and pepper, if needed.
- Serve and enjoy!