1 pound ground beef, (85/15)

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

1 yellow onion, chopped

8 ounces tomato sauce

4 cups beef broth

4 cups cabbage, cut into 1″ chunks

2 carrots, sliced

2 stalks of celery, sliced

14 ounces diced tomatoes, do not drain

Add oil to a large pot or Dutch oven on high heat.

Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6-8 minutes.

Add in the tomato sauce, beef broth, cabbage, carrots, celery, and diced tomatoes then stir well.

Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

*adapted from dinner then dessert