cabbage soup

Name: Cabbage Soup
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) ground meat; 1/2 - cabbage head; 1 cup(s) red & yellow bell pepper; 1/2 cup(s) mushrooms; 2 cup(s) v8 vegetable juice; 1 cup(s) spicy v8 veggie juice; 4 tablespoon(s) worcestershire sauce; 2 tablespoon(s) ketchup; - salt; - pepper; - garlic powder; - fennel seed; 1 can(s) large can of plumed peeled tomatoes

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joeyjoan K

Clarkston, MI

Updated on Dec 11, 2018

Thus was an accident gone right. I was actually making another dish when I realized I had made a few mistakes , but what I had done would make an awesome soup.

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Cabbage, peppers, and mushrooms made into a warm winter night soup.

prep time 10 Min

cook time 45 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound ground meat
1/2 - cabbage head
1 cup red & yellow bell pepper
1/2 cup mushrooms
2 cups v8 vegetable juice
1 cup spicy v8 veggie juice
4 tablespoons worcestershire sauce
2 tablespoons ketchup
- salt
- pepper
- garlic powder
- fennel seed
1 can large can of plumed peeled tomatoes

How To Make cabbage soup

Step 1

In a dutch oven brown and drain ground meat, adding salt, pepper, and other seasoning to taste.

Step 2

Add chopped bell pepper and cabbage to drained meat. Cook over medium heat until sweating and crunchy tender
Step 3

Add plum tomatoes and hand squeeze them into a pulp. add both juices and ketchup, & adjust seasoning to taste, and cook over medium high heat till a boil. Lower heat to medium and simmer for 30 minutes or so, until cabbage is tender and the broth is full of flavor.
Step 4

serve hot with buttered rye bread.
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