1 lb 90% lean ground beef
1-1/2 teaspoon kosher salt
1 tablespoon olive oil
1 onion diced
3 stalks celery diced
3 carrots diced
28 oz can diced or crushed tomatoes
5 cups chopped green cabbage (about ½ a whole cabbage)
4 cups beef stock
2 bay leaves
- Heat a 6 qt. dutch oven, when hot add oil, then add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.
- When browned, add the onion, celery and carrots and sauté 4 to 5 minutes.
- Add the tomatoes, cabbage, beef stock and bay leaves; cook covered low 40 minutes.
- Remove bay leaves and serve. Makes 11 cups.