Cabbage Soup is a hearty, flavorful dish that is perfect for warming up on chilly days. With its blend of ground beef, sausage, vegetables, and a mix of aromatic herbs, this soup is rich in both taste and nutrition. The combination of cabbage, fire-roasted tomatoes, and a hint of brown sugar creates a balanced flavor profile that’s slightly sweet, smoky, and deeply savory.
This soup is simple to make and can be prepared in one pot, making cleanup easy and convenient. Whether served as a main course or as a starter, Cabbage Soup is satisfying and packed with nutrients, perfect for feeding a hungry family or for meal prepping.
Why You’ll Love This Recipe:
• Full of Flavor: A mix of ground beef, sausage, herbs, and vegetables creates a robust and comforting taste.
• Hearty and Filling: Loaded with meat and veggies, this soup is a complete meal on its own.
• Easy One-Pot Meal: Simple preparation with minimal cleanup.
Ingredients:
• 1/2 lb. ground beef
• 1/2 lb. ground sausage (mild or spicy)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon dried marjoram (or oregano)
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 2 bay leaves
• 4 cups low-sodium beef broth (or vegetable/chicken broth)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 large carrots, peeled and chopped
• 4-5 cups chopped cabbage
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can fire-roasted tomatoes
• Salt and pepper, to taste
• Red pepper flakes (optional, for garnish)
• Fresh parsley or basil, for garnish
Instructions:
1. Brown the Meat and Sauté the Onion:
• In a large Dutch oven or heavy stockpot, brown the ground beef and sausage over medium heat. About halfway through, add the chopped onions and continue to cook until the onions are soft and the meat is browned.
2. Add Aromatics:
• Reduce the heat to low and add the minced garlic, marjoram, thyme, smoked paprika, and bay leaves. Stir constantly and cook for about 1 minute to release the flavors of the herbs and spices.
3. Combine Ingredients:
• Pour in the beef broth, and add the brown sugar, Worcestershire sauce, carrots, cabbage, tomato sauce, and fire-roasted tomatoes. Stir well to combine all ingredients.
4. Simmer the Soup:
• Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for about 30 minutes or until the carrots and cabbage are tender.
5. Finish and Serve:
• Remove the bay leaves and discard them. Taste the soup and season with salt and black pepper as needed.
• Garnish with red pepper flakes, fresh parsley, or fresh basil before serving.
Tips:
• Customizable Spiciness: Use spicy sausage or add extra red pepper flakes if you prefer a kick of heat.
• Vegetarian Option: Substitute the meat with plant-based crumbles and use vegetable broth.
• Cabbage Choice: Savoy or green cabbage works best for this recipe, but you can use Napa cabbage for a milder flavor.
Storage Options:
• Refrigerator: Store in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
This Cabbage Soup is a cozy, flavorful meal that is easy to make and perfect for feeding a crowd or enjoying leftovers throughout the week. Serve it with crusty bread or a side salad for a complete meal.
