Mediterranean Diet Friendly Classic Cabbage Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Mediterranean Diet Friendly Classic Cabbage Soup

This hearty, slow-simmered soup is exactly the kind of comforting, vegetable-forward dinner that fits beautifully into a Mediterranean way of eating. Olive oil forms the base for softening onion, carrots, and celery, while garlic and tomato paste build a deep, savory foundation before the broth and diced tomatoes go in. Cabbage simmers low and slow until it turns silky and tender, soaking up smoked paprika, thyme, and a bright finish of apple cider vinegar that keeps the whole pot lively rather than heavy. Ladled into bowls and scattered with fresh parsley, it's rustic, warming, and packed with the kind of produce-heavy, olive-oil-driven cooking this pattern of eating is built around. It's a simple one-pot dinner that reheats well, making it a smart addition to a Mediterranean-style weekly rotation.

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Ingredients

6 servings

1 lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
6 cups low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 small head green cabbage (about 2 lbs), cored and cut into 1-inch pieces
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
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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