Beef goulash with cabbage

Chop the onion (1 piece).

Heat avocado oil (1 tbsp) in a saucepan and add the onion. Cook it over medium heat for about 10-15 minutes, stirring regularly, until it becomes golden and caramelized.

Meanwhile, cut the beef (450 g) into small pieces and add them to the onion. Season the mixture with sea salt or pink Himalayan salt (1 tsp) and black pepper (1/4 tsp).

Sauté the meat with the onion for 7-10 minutes until it starts to brown.

Then chop the green cabbage (450 g) and canned tomatoes (425 g), and add them to the saucepan with the other ingredients.

Pour in the beef bone broth (1350 g) and add garlic powder (1/2 tsp) along with bay leaves (optional, 2 pieces).

Stir all the ingredients, cover with a lid, and cook on low heat for 2-3 hours.

Before serving, remove the bay leaves if you added them.