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Easy, Not Fast One Pot German Cabbage Soup

Aprile Greene

"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."
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55 m servings 283 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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.
  2. 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.
  3. Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 283 calories; 11.2 g fat; 30.9 g carbohydrates; 17.7 g protein; 47 mg cholesterol; 1145 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...