Hearty Cabbage & Beef Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting, slow-cooked stew with tender beef and cabbage, enhanced with aromatic herbs and spices, ideal for chilly evenings and compliant with Whole30 and paleo diets. This American-inspired soup recipe (whole30), ready in about 50 minutes, pairs grass-fed ground beef, avocado oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb grass-fed ground beef
• 2 tbsp avocado oil
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 large head, shredded cabbage
• 2 medium, sliced carrot
• 2 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste pepper

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Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large pot over medium heat until shimmering. Add 1 lb grass-fed ground beef and cook for 5 minutes, breaking into small pieces, until browned, then drain excess fat.
2. Step 2: Add 1 diced large onion and 2 minced garlic cloves to the pot. Cook for 3 minutes, stirring occasionally, until onion is translucent and fragrant.
3. Step 3: Stir in 4 cups shredded cabbage, 1 cup sliced carrots, 2 cups beef broth, 1 tsp dried thyme, 1 bay leaf, and salt and pepper to taste. Bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 30 minutes until cabbage is tender and flavors meld, stirring occasionally.
5. Step 5: Discard bay leaf before serving, adjusting salt and pepper to taste.