Ingredients

Scale

1.5 lbs beef chuck (cut into 1-inch cubes)
1 small head green cabbage (shredded)
1 medium onion (diced)
3 cloves garlic (minced)
2 medium carrots (sliced)
2 celery stalks (sliced)
1 can diced tomatoes (no salt added)
4 cups beef broth (low sodium)
2 bay leaves
1 tsp dried thyme
1 tsp salt (adjust to taste)
1/2 tsp black pepper

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Instructions

Brown beef chuck in a skillet over medium heat; drain excess fat.
Place browned beef, cabbage, onion, garlic, carrots, celery, tomatoes, beef broth, bay leaves, thyme, salt, and pepper in the crockpot.
Cover and cook on low for 8 hours.
Before serving, remove bay leaves and adjust seasoning if needed.
Stir in fresh parsley (optional).

Notes

For extra richness, add 1/2 cup unsalted beef gelatin before cooking.
Serve with chopped fresh parsley or Parmesan cheese if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Increase cabbage quantity for a lighter beef flavor.

Author: Amelie Harper
Prep Time: 15
Cook Time: 480
Category: Dinner
Method: Slow Cooking
Cuisine: American comfort food with European influences
Diet: Low Carb

Nutrition

Serving Size: 1 bowl (about 16 oz)
Calories: 340
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Carbohydrates: 10g
Fiber: 2g
Protein: 32g
Cholesterol: 90mg