Paleo Cabbage Roll Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

2. 2

   Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Drain any excess fat if desired.

3. 3

   Stir in the chopped yellow onion and cook until softened, about 5 minutes.

   Ca. 5 min.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Stir in the shredded cabbage, diced tomatoes, tomato paste, beef broth, apple cider vinegar, dried dill, paprika, salt, and black pepper.

   Ca. 2 min.

6. 6

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the cabbage is tender.

   Ca. 25 min.

   Kokkens note: Stir occasionally to prevent sticking.

7. 7

   Taste and adjust seasonings as needed.

   Ca. 1 min.

8. 8

   Ladle the soup into bowls and garnish with fresh parsley, if using.