Red Cabbage Soup
This red cabbage soup recipe is a hearty and filling soup, made with red/purple cabbage, ground beef, onions, and tomatoes in a rich & savory broth. It makes a cozy winter dinner idea, and a great recipe to make with a head of red cabbage.
Equipment
- Large Pot
- Slotted Spoon
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 sweet onion chopped
- 2 carrots sliced
- 4 stalks celery chopped
- 8 cups Beef Stock
- 1 teaspoon each thyme and oregano
- 28 ounce can Diced Tomatoes with the juice
- 1 small head red cabbage about 5 cups chopped
- 2 tablespoons brown sugar
- 1/4 cup balsamic vinegar
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the ground beef to the pot, and cook for 10 minutes or so, breaking up the beef pieces with a wooden spoon. When all the pink has been cooked from the beef, remove the beef from the pot and set aside.
- To the same pot, add the onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the beef stock, thyme, oregano, tomatoes, red cabbage, brown sugar, balsamic vinegar, salt, and pepper. Stir, and add the cooked beef back into the pot. Bring to a boil, then cover and reduce to a simmer. Cook for 35 to 40 minutes until vegetables are tender.
- Remove from heat, taste and adjust seasonings as needed - adding more salt, black pepper, or balsamic vinegar to taste! Serve with fresh cracked pepper and enjoy.
Video
Nutrition
Calories: 332kcalCarbohydrates: 22gProtein: 22gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 936mgPotassium: 1387mgFiber: 4gSugar: 12gVitamin A: 4620IUVitamin C: 69mgCalcium: 138mgIron: 5mg
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