Ingredients55 m servings 283
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 283 calories; 11.2 30.9 17.7 47 1145 Full nutrition
ReviewsRead all reviews 3
I simmered the cabbage in V8 & 2 bay leaves. I also added some chopped carrots & celery to that. Also a little worcestershire to taste. It's a good soup base & then tinker to your liking. Hav...
This was a fast and easy soup. I think if you served over rice it would taste like cabbage rolls. I halved the garlic and black pepper, omitted the salt, used a bag of coleslaw mix and 2 ten oun...