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Heat a medium pot over medium heat on the stovetop. Add the olive oil, ground beef, sprinkle with ¼ teaspoon of the salt, and break apart with a wooden spoon.
Cook for 5 minutes, then add the onion. Cook until the meat is browned and the onion begins to soften, about 3-5 minutes.
To a 6-quart slow cooker, add the bell pepper, celery, carrots, cabbage, diced tomatoes, red pepper flakes, garlic, ¾ teaspoon of the salt, stock, and cooked ground beef + onion mixture. Give everything a good stir.
Cover and cook on high for 4-5 hours, or 7-8 on low, or until the vegetables are very tender.
Uncover, stir, and taste, adding additional salt or red pepper flakes if desired.
Heat a large pot such as a Dutch oven over medium heat. Add the olive oil, ground beef, sprinkle with ¼ teaspoon of the salt, and break apart with a wooden spoon.
Cook for 5 minutes, then add the onion. Cook until the meat is browned and the onion begins to soften, about 3-5 minutes.
Add the bell pepper, celery, carrots, cabbage, diced tomatoes, red pepper flakes, garlic, ¾ teaspoon of the salt, and stock, stirring to combine.
Cover, bring to a boil, then reduce to a simmer. Simmer on low, covered, for 25-30 minutes, or until the vegetables are tender.
Uncover, stir, and taste, adding additional salt or red pepper flakes if desired.