1. Heat your pot over medium-high heat and add the ground beef. Cook for 6–8 minutes, breaking it apart with a spoon, until browned and no longer pink. Drain off excess grease if needed.

2. Add the sliced onions and cook for 5–7 minutes until softened and starting to brown slightly. Add garlic, carrots, and celery, and cook for another 2–3 minutes until fragrant.

3. Stir in the tomato paste and let it toast slightly for a minute to bring out its depth.

4. Pour in the beef broth, diced tomatoes, Worcestershire sauce, smoked paprika, thyme, oregano, bay leaf, salt, and black pepper. Stir to combine.

5. Add the chopped cabbage and stir everything together. The cabbage will wilt as it cooks.

6. Bring the soup to a boil, then reduce the heat and let it simmer partially covered for 30–35 minutes, or until the cabbage is tender and flavors are well combined.

7. Remove the bay leaf. Add apple cider vinegar if using. Taste and adjust the seasoning as needed.

8. (Optional) Stir in a swirl of cream or half-and-half for a creamy version.

9. Ladle into bowls and serve warm. Enjoy as-is or with crusty bread or rice.