Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 cups green cabbage, chopped into 1-inch pieces
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 32 oz low-sodium beef broth
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes with juices
  • 1 tbsp packed brown sugar
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1 bay leaf

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is deeply browned and the onions are translucent. Stir in the minced garlic for the final 60 seconds until fragrant, then drain excess grease.
  2. Place the chopped cabbage, carrots, and celery at the bottom of the slow cooker.
  3. Pour the browned beef mixture over the vegetables. Add the beef broth, tomato sauce, diced tomatoes, brown sugar, salt, pepper, oregano, and the bay leaf. Stir gently to combine.
  4. Cover and cook on Low for 6 hours until carrots are tender and cabbage has softened.
  5. Remove the bay leaf. Taste the broth and adjust with a pinch of brown sugar if too acidic.