Community Pick
Cabbage and Beef Soup
"Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!"
photo by *Parsley*
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
3 quarts
- Serves:
- 4-6
ingredients
- 1 lb lean ground beef
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 3 cloves garlic, finely chopped
- 1⁄4 cup chopped onion
- 2 stalks celery, chopped
- 1 (16 ounce) can kidney beans, undrained
- 1⁄2 head cabbage, chopped
- 1 (28 ounce) can diced tomatoes, liquid reserved
- 1 can water
- 4 beef bouillon cubes
- chopped fresh parsley (, to garnish)
directions
- In large pot or dutch oven, brown beef and onion.
- Add all ingredients except parsley.
- Bring to boil.
- Reduce heat and simmer, covered, for 1 hour.
- You may add extra water if you like a thinner soup.
- Garnish with parsley to serve.
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Reviews
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I must agree with the other reviewers, this is a nice base recipe. I didn't add an extra can of water, used only 2 buillion cubes, a whole onion, and dumped the whole can of tomatoes in. Half way through the simmering time I found it to be a little bland. I added some oregano, basil and 1T of ketchup then at the end zipped it up with a smidge of vinegar. Thanks for this simple recipe. -
I modified this recipe but it was a great base to adjust according to what I had in the house. I used 1/2 the amount of beef and garlic salt &, doubled the onion, and added cooked rice at the end. It was a delicious soup & I will definitely cook it again! -
Absolutely delicious - I also used low sodium beef broth and Muir Glen Fire Roasted Crushed (because I don't like diced) Tomatoes (my new favorite for all things tomato). Other than that everything else the same. I'm making it tonight with some leftover T-bone steaks (chopped very small) & the bones to flavor the stockfrom last nights grilling menu. Great recipe! -
Ideal for a warm, filling meal in the cool weather. I made this as written, but didn't simmer quite as long as listed. It's not gourmet, but it's homey and comforting. Thanx for sharing! -
Good base- added lots of Worcestershire sauce for extra taste and northern beans.
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Tweaks
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This is delicious!!! Everyone loved it!! Quick and easy
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My soup came out delicious. I used three 10oz cans of Rotel in place of the 28 oz can of regular tomatoes. I also added can of chili beans. I topped mine off with a few dashes of tabasco sauce..mmm...Yummy, I will definitely be making this again.
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Instead of ground beef I use turkey Italian sausage. It adds some extra zest to the soup. I use half the amount of tomatoes called for and use one 15 oz can of fire roasted diced with juice. I don't like celery so I omit that as well. The Italian sausage really adds something to this soup. We love it. And it is great in that you can add anything you want. -
This soup delivers. Easy and fast to prepare, and it simmered for an hour while I had to go out. I came back and supper was done. I added to this wonderful lineup of ingredients a medium-large size potato, diced chunky, and a left over zucchini, diced, and used vegetable bouillion instead of beef. It makes a lot! Great! There's more for another day! Thanks for posting, Manda. -
I woke up yesterday wanting to make some cabbage soup (don't ask me why, I've never made it before!) and looked through the Zaar's recipes and settled on this one. Let me tell you, this soup is WONDERFUL --- and so easy to make! I added more onion (probably about 3/4 cup). Also, I substituted a can of beef broth for the water and threw in the "reserved" tomato liquid. Also, I "guesstimated" on the seasonings, probably erring on the heavy side. Thanks, Manda, for this great recipe. I am sure I will make this often.
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
