- 14 ounces lean grass-fed beef cubes
- 1-2 teaspoons salt
- Freshly ground pepper to taste
- 1 ½ teaspoons caraway seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon dried onion flakes
- 1 medium Granny Smith apple, unpeeled, diced
- 4-6 cups of reduced-sodium beef broth
- 1 14.5-ounce can of crushed or diced tomatoes
- 1 tablespoon paprika, preferably Hungarian sweet
- 1 packet Sweet Leaf brand stevia
- 3 cups coarsely chopped Savoy, or green cabbage
- 1-2 tablespoons cider vinegar
- Place 3 cups of shredded cabbage in a bowl, add the apple cider vinegar, and stevia, mix, cover, and let stand at room temperature until later.
- Coarsely chop your apple, and put it aside.
- Heat a large pot on medium heat. Add beef, salt, and pepper and brown for 2-3 minutes. Add a little beef broth if needed to keep it from sticking to the pot.
- Add all your spices and chopped apple. Cook, stirring and breaking up the beef with a spoon until the mixture is evenly coated and the beef is totally browned about 4 minutes.
- Add tomatoes, cover, lower the temperature to simmer, and cook for 1 hour and 45 minutes.
- Stir in cabbage and cook just until barely tender, 4 to 5 minutes more. Season with more vinegar, salt, and pepper to taste.