Ingredients
1-1/2 pounds lean ground beef (90% lean)2 medium onions, chopped4 cups chopped cabbage1 package (16 ounces) frozen mixed vegetables1 can (28 ounces) crushed tomatoes1 bay leaf3 teaspoons Italian seasoning1 teaspoon salt1/2 teaspoon pepper2 cartons (32 ounces each) reduced-sodium beef broth
Preparation
In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.
