Phyllis's Meaty Potato-Cabbage Soup
★★★★★ 1 vote5
5 mediumpotatoes, peeled and cut into bite size pieces
1 mediumhead of green cabbage
1 can(s)cream of mushroom soup, regular size
1 1/2 lbground beef
1/2 lbbulk italian sausage
·salt and pepper to taste
How to Make Phyllis's Meaty Potato-Cabbage Soup
- In large pan, I use a dutch oven, cook prepared cabbage and potatos, and onion till tender with just enough water to cover.
- Meanwhile, brown sausage and ground beef in skillet , draining when done.
- Without draining potato/cabbage water off, add cream of mushroom soup to potatoes and cabbage mixture and blend in. Lumps of will cook down. When the lumps are gone, add meat mixture and salt and pepper to taste. Cook on low about ten minutes to blend flavors. Serve with a piece of hot cornbread.