My Favorite Ground Beef And Cabbage Soup Recipe

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My Favorite Ground Beef and Cabbage Soup

Andy B Cook

By
@rcook4

Winter has finally come to the Texas Hill Country and soup is a must have. This recipe evolved from a friends kielbasa, cabbage and potato one pot meal...which Sasha's Polish mother used to make. When I decided to make it I had the cabbage and potatoes but no kielbasa...but I did have some ground beef. A little oil to keep burning down. A little salt and pepper. Voila! It was good. Then, to reheat the leftovers I added some chicken broth and some vinegar. Thus was my very favorite soup born.


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Serves:

Makes about 5 qts...so it should serve 8-10 people.

Prep:

30 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

~2 lb
russet potatoes, cubed
1/2 medium
head of cabbage, chopped
1 lb
ground beef
1 c
celery, diced
1 small
yellow onion, diced
4 c
chicken broth
2-3 clove
garlic, crushed and finely chopped
1/4 tsp
ground black pepper
1 Tbsp
salt
1 Tbsp
oregano, mexican
1/2 Tbsp
lawry's seasoned salt
2 Tbsp
red wine vinegar
2
bay leaves
1 Tbsp
olive oil
tabasco sauce
2-4 c
filtered water

Directions Step-By-Step

1
In 6 qt Dutch oven over medium heat add olive oil. When shimmery add ground beef. Cook until lightly browned.
2
Add celery, onion, garlic and oregano to meat. Cook for 3-5 minutes.
3
Add remaining ingredients, excluding Tabasco, to pot. Add filtered water to cover ingredients. Bring to a boil uncovered for 2 minutes. Reduce heat and simmer until cabbage and potatoes are tender...about 1/2 hour.
4
Serve with Tabasco Sauce to taste (Optional) and a nice thick slice of buttered French bread...to sop up the broth.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Eastern European