2 lb grass fed ground beef
1 medium/large onion, diced
4 cloves garlic, minced
1 can tomato paste ( 6oz)
1 medium/large head of cabbage, chopped into 1″ pieces or shredded
3 quarts bone broth ( beef, chicken, or both)
1 1/2 cups heavy cream
Salt and pepper to taste
In a preheated heavy bottom pot, spread the ground beef out in a single layer on high heat. Add the onions on top and let cook for 5-10 minutes until a deep brown crust has formed on the bottom of the pan. Break up the beef, and stir in the onions for a few more minutes, leaving the ground beef in larger chunks rather than completely crumbled. Add the garlic and cook for one minute, stirring. Add the tomato paste and cook for another couple of minutes, stirring/ scraping the bottom of the pot- you want to carmelize the tomato paste a little to add sweetness, but not burn it. Add the chopped cabbage and broth and stir to combine. Bring the soup to a simmer, then reduce heat to low. Let simmer about 20 minutes or until the cabbage is tender. Turn off the heat and add the cream while stirring. Season with salt and pepper to taste. Enjoy!