Checking the ingredient list, everything here — ground beef, onion, garlic, carrots, celery, diced tomatoes, tomato paste, beef broth, cabbage, thyme, smoked paprika, bay leaf, apple cider vinegar — is naturally free of wheat or gluten, so there's nothing to dodge in this one. This is a hearty, one-pot meal built on browned beef and slow-simmered cabbage, with carrots and celery adding sweetness and body to a tomatoey, smoked-paprika-tinted broth. The cabbage cooks down low and slow until it's silky and fully tender, soaking up all that savory depth from the broth. A splash of apple cider vinegar at the end brightens the whole pot and keeps it from tasting flat or heavy. Ladle it up with a scatter of fresh parsley and you've got a warming, satisfying bowl that fits neatly into a gluten free routine — no special planning required beyond what's already in the pot.
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Heat the olive oil in a large (6-quart or larger) pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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