about 1gallon of homemade bone broth (chicken or beef would work well – I used a combo)
2–3 tablespoons of e.v.o.o. or coconut oil
1 onion, chopped
1 garlic clove, minced
4 small-medium carrots, peeled and sliced
3 stalks celery, stringy side peeled and sliced
1/2 head of cabbage, thinly sliced
sea salt to taste
sprig of fresh thyme
2 bay leaves
3cups shredded beef (approximately)
Instructions
Heat a 6 quart stock pot to medium. Add 2-3 tablespoons of coconut oil or e.v.o.o then add onion, carrots, garlic, and celery. Stir for several minutes until onion is soft.
Next, add cabbage and stir until starting to wilt.
Add bone broth, thyme and bay leaves. Bring to slow boil.
Just before serving, throw in shredded beef to warm through.