1 tablespoon olive oil
1 pound lean ground beef
1 onion, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 small head green cabbage, shredded
5 cups beef broth
1 teaspoon salt
1 cup sour cream
Heat the olive oil in a skillet over high heat, and add the ground beef.
Brown on all sides, and use a slotted spoon to transfer the meat to a slow cooker.
Drain off all but 1 tablespoon of the fat from the skillet, and add the onion.
Sauté the onion until it's slightly browned, about 10 minutes. Transfer to the slow cooker.
Add the other ingredients (except for the sour cream) and stir a few times.
Cook on low for 6 to 8 hours or on high for 4 hours.
Serve the soup with a dollop of sour cream on top.