Sweet and Sour Beef and Cabbage Autumn Soup 1 tablespoon olive oil 1 pound grass fed ground beef 2 teaspoons caraway seeds 2 teaspoon dried thyme 1 medium onion and 2 stalks celery, chopped 1 red pepper, chopped 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced 6 cups organic beef broth 1 15-ounce can crushed tomatoes 1 1/2 tablespoons raw honey 1 tablespoon paprika, preferably Hungarian sweet 3 cups coarsely chopped Savoy, or green cabbage 1-2 tablespoons raw apple cider vinegar About 1/2 teaspoon Sea salt Freshly ground pepper to taste Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix, celery and apple; cook, stirring, for 2 to 3 minutes more. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 5 minutes more. Add vinegar, then to taste, salt and pepper.