Name: Unstuffed Cabbage Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 pound lean ground beef; 3 smoked sausage links, sliced; 1 medium onion, diced; ½ cup diced red bell pepper; ½ cup diced green bell pepper; 2 large cloves garlic, minced; 6 cups beef broth; 1 (16 ounce) can Italian-style diced tomatoes; 1 head cabbage, cored and cut into wedges; 3 carrots, peeled and diced; 1 (15 ounce) can Italian-style tomato sauce; ⅓ cup brown sugar; ⅓ cup apple cider vinegar; 1 teaspoon dried tarragon; 1 teaspoon Worcestershire sauce; 1 teaspoon red pepper flakes, or to taste; salt and ground black pepper to taste

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Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Nutrition Info

Directions

Step 1

Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.

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Step 2

Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.
Step 3

Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.
Step 4

Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.