Rating: 3.86 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I got this recipe from a restaurant in Michigan. For tastier soup use chicken broth instead of water, but I don't; it costs more. I use Campbell's® soup because it has a better flavor.

Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. Transfer beef mixture to a bowl.

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  • Put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes.

  • Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.

Nutrition Facts

284 calories; protein 17.7g; carbohydrates 30.9g; fat 11.2g; cholesterol 47.3mg; sodium 1145.1mg. Full Nutrition
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