Ground beef gets a deep, savory sear before it simmers down with tender carrots, celery, and a whole head of cabbage in a rich tomato-beef broth. A splash of apple cider vinegar at the end brightens everything up, while smoked paprika and thyme keep the flavor layered and warm without any fuss. Every vegetable is cut hearty and simmered low and slow until the cabbage practically melts into the broth, giving you a bowl that's satisfying enough to stand on its own. It's the kind of one-pot dinner that tastes even better the next day, and it's a genuinely solid pick for a Whole30 kitchen. Ladle it up with a scatter of fresh parsley and dinner is done.
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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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