Heat a large skillet over medium high heat.
Cover and simmer until beef is tender at. Add bacon and cook for 3 minutes or until crisp. Step 3 add cabbage diced tomatoes onions. Step 4 stir plum tomatoes tomato sauce and salt into broth beef mixture and simmer uncovered until stew is slightly thickened 15 to 20 minutes.
Plug in your instant pot and press the saute button. In a large pot of boiling water blanch cabbage leaves until tender and flexible about 1 minute. 1 cups cauliflower florets 1 lb ground beef 1 tbsp olive oil or avocado oil 3 cloves garlic minced cup diced yellow onion 3 cups beef broth cup no sugar added tomato sauce medium sized head green cabbage chopped about 4 cups 2 tsp sea salt 1 tsp garlic powder 1 tsp paprika. Remove and discard bay leaves before serving.
Add cabbage celery and red bell pepper. Step 2 add browned beef broth mushrooms and bay leaves to a large pot. Add cabbage and celery to broth beef mixture. Cover saucepan and simmer until celery is tender about 30 minutes more.
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