Prep your veggies and cabbage. Chop the onion, carrots, and celery into small, even pieces. Core the cabbage and slice it into thin shreds or bite-size chunks. Mince the garlic. Drain and rinse the beans.

Brown the protein. Heat olive oil in a large pot over medium-high heat. Add the ground turkey (or chosen protein), season with a pinch of salt and pepper, and cook, breaking it up, until no longer pink and lightly browned, about 6–8 minutes. Remove to a plate if the pot is crowded.

Sauté aromatics. In the same pot, add a bit more oil if needed. Cook the onion, carrots, and celery with a pinch of salt for 5–6 minutes until softened. Stir in the garlic and tomato paste; cook 1 minute until fragrant and slightly darkened.

Build the base. Return the browned protein to the pot. Add smoked paprika, thyme, oregano, and red pepper flakes. Stir to coat and toast the spices for 30 seconds.

Add liquids and cabbage. Pour in the broth and diced tomatoes with their juices. Add the chopped cabbage and beans. Stir well; the cabbage will wilt as it heats.

Simmer. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–30 minutes, stirring occasionally, until the cabbage is tender and flavors meld. Skim any excess fat if needed.

Brighten and season. Stir in red wine vinegar or lemon juice. Taste and adjust salt, pepper, and spices. A little extra acid often makes the flavors pop.

Finish and serve. Ladle into bowls and garnish with chopped parsley or dill. Add a drizzle of olive oil or a spoonful of Greek yogurt on top for extra richness and protein if you like.