Easy Cabbage Soup Recipe
An easy recipe for stuffed cabbage soup. Sauteed beef loaded with vegetables and cabbage in a rich tomato broth. This Cabbage soup is perfect for fall cooking.
Ingredients
- 1 lb ground beef (80% or 85%)
- 2 Tbsp oil (divided)
- 1 medium onion ( finely chopped)
- 3 garlic cloves (minced)
- 4 cups green cabbage (chopped, from ½ large head)
- 1 large carrot (sliced)
- 1 celery rib (thinly sliced)
- 28 oz canned diced tomatoes (with their juice)
- 15 oz tomato sauce
- 4 cups beef broth
- 2 Tbsp brown sugar
- 1 tsp salt (or to taste)
- ½ tsp ground black pepper (or to taste)
- 2 bay leaves
- 2 Tbsp chopped fresh herbs (such as dill, parsley, or cilantro)
Directions
- 1
In a dutch oven, heat 1 Tbsp oil over med/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it's cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.
- 2
Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.
- 3
Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes.
- 4
Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.