Phyllis's Meaty Potato-Cabbage Soup

Phyllis's Meaty Potato-cabbage Soup

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Phyllis Jeans


I just had some leftover cabbage and potato soup from the night before and started adding things. My husband doesn't like potato soup so I decided to get inventive and he really likes this. I hope your family does too.


★★★★★ 1 vote

30 Min
1 Hr


  • 1 medium
  • 5 medium
    potatoes, peeled and cut into bite size pieces
  • 1 medium
    head of green cabbage
  • 1 can(s)
    cream of mushroom soup, regular size
  • 1 1/2 lb
    ground beef
  • 1/2 lb
    bulk italian sausage
  • ·
    salt and pepper to taste

How to Make Phyllis's Meaty Potato-Cabbage Soup


  1. In large pan, I use a dutch oven, cook prepared cabbage and potatos, and onion till tender with just enough water to cover.
  2. Meanwhile, brown sausage and ground beef in skillet , draining when done.
  3. 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.

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About Phyllis's Meaty Potato-Cabbage Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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