Servings: 9

1/2 of a small onion diced ½ of a small onion diced
 
2 garlic cloves minced 2 garlic cloves minced
 
1 1/2 lbs 80/20 ground beef 1 ½ lbs 80/20 ground beef
 
3 cups beef broth 3 cups beef broth
 
1 14 oz can diced tomatoes 1 14 oz can diced tomatoes
 
1 8 oz can tomato sauce 1 8 oz can tomato sauce
 
1/4 cup Bragg's Aminos ¼ cup Bragg's Aminos
 
1 small/medium cabbage chopped 1 small/medium cabbage chopped
 
3 tsp Worcestershire Sauce 3 tsp Worcestershire Sauce
 
1/2 tsp parsley ½ tsp parsley
 
1/2 tsp salt ½ tsp salt
 
1/2 tsp pepper ½ tsp pepper

For the Instant Pot: subheading: For the Instant Pot:
Turn Instant Pot on Saute and brown ground beef with diced onions and garlic then drain.
Add beef mixture back to the Instant Pot then add all other ingredients.
Place lid on Instant Pot and turn to lock position.
Turn Instant Pot off Saute by pressing the off button, then press soup.
Allow Instant Pot to come to pressure and complete the soup cycle.
After the cycle is over, do a quick release of the steam valve. I always place a dish towel on the valve, so it doesn't spew hot steam on my hand.
For the Crock Pot: subheading: For the Crock Pot:
Brown ground beef with onions and garlic then drain.
Add all ingredients to Crock-Pot and place lid on top. Cook for 3 to 4 hours on high or 6 to 7 hours on low or until cabbage reaches desired tenderness.
For the Stove: subheading: For the Stove:
In a stock pot brown ground beef with onions and garlic.
Drain then return to pot.
Add all other ingredients and cook covered on low/medium for 45 min to 1 hour or until cabbage is tender.

Nutritional Information provided by MyFitnessPal app based on 9 (1 cup) servings – 217 calories, Fat 14.8, Protein 15.6, carbs 6.4g – Fiber 2.1g = 4.3 Net Carbs  Nutritional Information provided by MyFitnessPal app based on 9 (1 cup) servings - 217 calories, Fat 14.8, Protein 15.6, carbs 6.4g - Fiber 2.1g = 4.3 Net Carbs