• 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1 pound beef, chuck roast, fat trimmed, cut into ½ -inch pieces
  • 1 celery stalk, chopped
  • 2 large carrots, peeled and chopped
  • 4 cups chopped green cabbage
  • 4 cups beef bone broth
  • 2 cups water
  • 3 tbsp fresh chopped parsley plus more to serve
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • salt and black pepper to taste


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook for 4-5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the beef and cook until browned.
  5. Add the celery, carrots, dried oregano and dried thyme and saute for 1-2 minutes.
  6. Add the beef bone broth and water and bring the soup to a low boil.
  7. Cover with a lid and cook for 30-40 minutes or until the beef is fork tender.
  8. Add the cabbage and parsley and simmer for 10-15 minutes, or until the cabbage is soft.
  9. Season with salt and pepper to taste.
  10. Serve warm with extra fresh parsley (if desired).