Cabbage Soup....My Version

Cheryl Private


This is now my husband's favorite Cabbage Soup. The tomatoes with green chilies offered it just a bit of a bite, most certainly not overpowering and they added a great flavor.


☆☆☆☆☆ 0 votes

30 Min
45 Min
Stove Top


  • ·
    2 - 16 ounce bags of shredded cabbage with carrots (sometimes called coleslaw mix. you can find this in the salad/fresh vegetable section of your grocery store)
  • ·
    1 - 16 ounce can of tomatoes with green chilies
  • ·
    1 - 12 ounce can of tomato paste
  • ·
    1 - 17 ounce carton of strained tomatoes (tomato sauce is ok)
  • ·
    1 clove of garlic
  • ·
    1 - med onion - finely chopped
  • ·
    1 pound of very lean ground beef (97/3 or 96/4 - work best)
  • ·
    8 beef bouillon cubes
  • ·
    9 cups of water

How to Make Cabbage Soup....My Version


  1. Place everything, except the ground beef, into a large 8-quart pan. Break the ground beef into small pieces. and place on top of the cabbage mixture. Place lid on top and cook on med for 45 minutes, stirring every 10 minutes. Cook until the onions soft and ground beef is completely cooked. Cabbage should be a tender crisp.
  2. Serve with dinner rolls, or bread, if desired.
  3. ***You can use Low Sodium Beef Boullion Cubes if you'd like.
  4. NOTE******Inspite of how the pic looks, this soup does NOT have a heavy tomato flavor to it. But it does have great flavor.

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