Traditional Cabbage Soup
By
Susan Feliciano
@frenchtutor
1
I developed this to try and emulate the soup at a little cafe in Clinton, TN. They have great cabbage soup. This comes really close!
Ingredients
- 1/2 lb
- leftover roast beef, ground beef, or sausage
- 1 can(s)
- dark red kidney beans with liquid
- 2 c
- water
- 1-2
- beef bouillon cubes
- 1 small
- onion, cut in half and sliced
- 1 can(s)
- diced tomatoes
- 1 pkg
- shredded cole slaw mix or 4-5 cups roughly chopped cabbage
- 3-4 pinch
- seasonings: salt, pepper, garlic, parsley, mrs. dash, herbs du provence - your choice
Step-By-Step
1Brown beef or sausage if necessary. Chop leftover roast.
2Place beef, beans, water, bouillon cubes, onion and tomatoes in soup kettle. Bring slowly to a boil, stirring.
3Stir in cabbage until well blended. Cover and simmer 1 hour until cabbage is well-cooked.
4Season as desired, about 10 minutes before serving.
5This can also be placed in a crock pot for 6-8 hours on low. Season 30 minutes before serving.
6Great served with whole grain bread and pasture butter or herb-flavored olive oil.
