Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers gently, about 2 minutes.

Add 1 pound of lean ground beef, sprinkling it with 1 teaspoon of salt. Allow it to cook undisturbed for 3 minutes, then break apart and continue cooking for another 2 minutes.

Reduce heat to medium and stir in a finely diced medium onion, 2 sliced carrots, and 2 sliced celery ribs. Cook for about 3 minutes until softened.

Incorporate 3 minced garlic cloves, 1 tablespoon of Italian seasoning, and black pepper to taste. Cook for about 1 minute.

Pour in 1 can of diced tomatoes and 6 cups of beef broth. Bring to a boil over high heat, about 5 minutes.

Lower heat to maintain a simmer, cover, and cook for 10 minutes to meld flavors.

Add 2 small red potatoes, halved or quartered, and 3 cups of chopped green cabbage. Stir and bring to a boil, then reduce heat and cover, simmer for 20 minutes.

Taste and adjust seasoning with additional salt if necessary. Optionally garnish with chopped parsley before serving.