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In a Dutch oven or large stock pot, warm the olive oil over medium-high heat.
Add the ground beef and cook approximately 5-7 minutes, or until meat is mostly browned.
Use a tool such as the Mix 'N' Chop to easily keep your meat finely ground.
Add onions and carrots and cook until the onion is translucent, about 10 minutes.
Add garlic, Italian seasoning and salt and pepper, and cook 1 minute until fragrant.
Stir in the tomatoes.
Add the cabbage and beef broth.
Bring everything to a boil.
Reduce heat and simmer 20 minutes.
Add more salt and pepper to taste if necessary.