Instructions

1. Heat up a 5-quart pot and dice up all your veggies if you haven’t already.
2. Drizzle the oil into the pot and add in your onion, carrots, and celery. Saute for 8-10 minutes, or until the onion is translucent, stirring often.
3. Add in the salt and garlic, parsley, and pepper. Stir well.
4. Crumble in the ground beef and keep mixing and crumbling until it’s browned. Mix in the cream cheese until it’s fully incorporated.
5. Add in the cabbage and cover for 4-5 minutes until it’s nice and tender. Open the lid and mix it in with the ground beef. Deglaze the bottom of the pot by adding in the vinegar and scraping up anything that’s stuck to the bottom with your spatula.
6. Pour in the bone broth and mix well. Bring it to a boil over medium heat. Then lower the heat to medium-low and cover the pot. Simmer for 15 minutes or until carrots and cabbage and very tender.
7. Garnish with green onion and a sprinkle of sazón for color if you like!