1-Getting this cabbage soup with protein on the table is straightforward and fun, even if you’re a beginner in the kitchen. Start by gathering all your ingredients to make the process smooth and efficient. You’ll use a large stockpot for best results, but a slow cooker on low for 6-8 hours works too if you want to set it and forget it.

2-First, chop the cabbage into 1/4-inch shreds and dice the onions, bell peppers, and celery into 1/2-inch pieces. This prep helps everything cook evenly and blend flavors well. Next, brown the 1 lb lean ground beef in a stockpot over medium heat for about 10 minutes, breaking it into crumbles to get that savory base.

3-Once the beef is ready, add all the other ingredients except the garnish, stir everything together, and bring it to a simmer over medium heat uncovered. Let it simmer for 1 hour, stirring occasionally, then reduce the heat to medium-low for the final 30 minutes until the vegetables are tender. Finally, serve it up hot with a sprinkle of cilantro or parsley if you like.

4-First Step: Prepare all ingredients by washing and chopping the cabbage, dicing carrots and celery, and mincing garlic and onion. Second Step: In a large pot, heat a small amount of oil over medium heat and sauté the onion and garlic until translucent and fragrant, about 3-4 minutes. Third Step: Add the ground turkey (or protein substitute) and cook until browned, breaking it apart with a spoon, about 6-8 minutes.