This is a simple recipe for a wonderful rich cabbage soup.

Ron Shepherd
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.

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  • Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

688 calories; 35.9 g total fat; 128 mg cholesterol; 2396 mg sodium. 55.5 g carbohydrates; 36.9 g protein; Full Nutrition

Reviews (413)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2006
Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering. Here are my revisions: I cut the sugar in half as recommended by others, two cans of diced tomatoes as 1 other reviewer recommended, about a pint less water, a pinch more salt and pepper and one additional beef bouillon cube. I also added a few extra veggies, cleaning out the fridge of all the little extra bits and pieces. This is definitely a keeper! Read More
(198)

Most helpful critical review

Rating: 3 stars
09/08/2009
This is pretty good stuff! Make sure you have big pot or make the serving sizes smaller. Our largest pot didn't quite cut it. It was overflowing by the end. Read More
(10)
493 Ratings
  • 5 star values: 363
  • 4 star values: 101
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
07/26/2006
Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering. Here are my revisions: I cut the sugar in half as recommended by others, two cans of diced tomatoes as 1 other reviewer recommended, about a pint less water, a pinch more salt and pepper and one additional beef bouillon cube. I also added a few extra veggies, cleaning out the fridge of all the little extra bits and pieces. This is definitely a keeper! Read More
(198)
Rating: 5 stars
07/26/2006
Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering. Here are my revisions: I cut the sugar in half as recommended by others, two cans of diced tomatoes as 1 other reviewer recommended, about a pint less water, a pinch more salt and pepper and one additional beef bouillon cube. I also added a few extra veggies, cleaning out the fridge of all the little extra bits and pieces. This is definitely a keeper! Read More
(198)
Rating: 5 stars
08/11/2008
Excellent recipe. Followed other reviewer's suggestions and added 1/4 cup white vinegar for extra tang, used brown sugar instead of white, added 1 extra bouillon cube, and instead of adding another can of diced tomatoes as some suggested, added a few fresh diced tomatoes from the garden as well as the called for canned tomato sauce and canned diced tomatoes. I had to cook the cabbage longer than 25 minutes before it was tender - more like 35 min. Otherwise, I would not change this recipe. Read More
(125)
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Rating: 4 stars
02/07/2006
This was just delicious. I used ground pork sausage instead of ground beef and that added a lot of flavor. We liked the sweetness, but I think I would cut the sugar back just a little bit. A delicious and hearty stew that tastes good and freezes well. Read More
(72)
Rating: 5 stars
10/18/2007
When a bunch of kids like it - you know it's good! Took some of the other suggestions and added 2 cans of diced tomatoes (instead of 1 can) and changed to white sugar to brown with equal ratios - 1/4 cup vinegar and 1/4 cup brown sugar. Also chopped the cabbage and added 1/2 cup instant rice last 25 minutes. And used a combo of ground beef and sausage (meat loaf mix). Add a loaf of crusty warm bread and YUMMY! Read More
(47)
Rating: 4 stars
07/21/2008
I took the suggestions of other reviewers and decreased sugar (used unrefined brown sugar)to 1/4 cup; increased the vinegar to 1/4 cup; added some cayenne pepper for heat; browned the ground beef and drained fat before adding the other ingredients. The soup was very satisfying. Hey it's cheap easy goes a long way and tastes good. What more could you ask for? Update 7/08: Made this using 1/4 cup white sugar and 1/4 cup white wine vinegar (that's what I had) and the soup was way too sweet with a weird flavor. I highly recommend sticking with white vinegar and sparingly using an unrefined sugar. Read More
(45)
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Rating: 5 stars
01/20/2009
This is a great soup. Easy, yummy and freezes well. I use Lipton onion soup instead of beef bouillon and onion to speed up the prep time without loosing any flavor. Thanks for a wonderful recipe. Read More
(43)
Rating: 5 stars
03/21/2006
Absolutely wonderful! Nobody could get enough of it. I used Splenda instead of sugar but don't make any other changes. It is great as it is. Read More
(32)
Rating: 4 stars
11/12/2010
After placing the meat in the skillet to brown (1st step), I began to question if browning was indeed part of the directions. Upon rereading; It isn't. I see from the reviews, some people chose to brown anyway. A little too late in preparation for me to change, I just carried on. At first taste I found my error to have no negative effect because the resulting soup was delicious. I tend to prefer savory/salty rather than sweet so I took advice from a few reviewers and upped the vinegar and trimmed the sugar. It was interesting to taste the the effect the added vinegar made. I now understand what many reviewers mean by the tang. A whole head of cabbage was a little much. I will cut this amount if I have another go. I added a small amount of fresh spinach in the last 10 minutes. Might as well get some extra nutrients the easy way. This soup is a great example of how a few personalized changes do not deter a simple, solid recipe. Thanks for posting. Read More
(28)
Rating: 5 stars
01/09/2008
FANTASTIC! I cut the sugar in half and added more vinegar than was called for to suit our tastes. It tasted like stuffed cabbage without all the work. Thanks for a GREAT recipe! Read More
(18)
Rating: 3 stars
09/08/2009
This is pretty good stuff! Make sure you have big pot or make the serving sizes smaller. Our largest pot didn't quite cut it. It was overflowing by the end. Read More
(10)