The
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Fix
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Beef and Cabbage Soup
How Pharma & Food Industry Keep Us Sick
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Ground beef simmered in a rich broth with cabbage and spices for a hearty, comforting soup.
The Feldman Protocol Podcast
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Ingredients
For the Soup:
2 Tbsp butter, beef tallow, or olive oil
1 ½ lb ground beef (80/20 for more fat)
½ small onion, diced
3 cloves garlic, minced
1 small head green cabbage, chopped
1 zucchini, diced (optional, for texture)
1 can (14 oz) diced tomatoes (no sugar added)
6 cups beef broth (unsalted)
1 Tbsp tomato paste
1 tsp smoked paprika
1 tsp dried oregano
½ tsp red pepper flakes (optional, for heat)
Salt and black pepper, to taste
Optional Garnish:
Fresh parsley or dill, chopped
Grated Parmesan cheese
Macronutrients
(per serving, serves 4)
Protein: 34g
Fat: 37g
Carbs: 14g
Preparation
In a large pot or Dutch oven, heat butter or tallow over medium-high. Add ground beef and cook 6–8 minutes until browned. Remove excess fat if needed.
Add onion and garlic, sauté 2–3 minutes until softened. Stir in tomato paste, paprika, oregano, and red pepper flakes. Cook 1 minute to release flavor.
Add cabbage, zucchini (if using), diced tomatoes, and beef broth. Stir well, bring to a boil, then reduce to low heat. Simmer 25–30 minutes until cabbage is tender and flavors meld.
Taste and adjust with salt and pepper.
Ladle into bowls and top with parsley or Parmesan if desired.
Emily Kaplan joins Dave Feldman to discuss the blunt question: is modern medicine structurally aligned against prevention? Emily makes the case that incentives, not evidence, increasingly shape medical practice. They discuss conflicts of interest in research, the reproducibility crisis, metabolic health and lifestyle medicine, GLP-1 drugs, nutrition education gaps, and why outcomes often matter less than headlines.
WEDNESDAY 251224