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Unstuffed Cabbage Soup
A traditional Cabbage Soup recipe that will even have teenagers asking for more.
This recipe is a classic. When I put the word out that I was doing a cookbook, I got three versions of it and I rolled them all into one. We tested it on a bunch of 14-year-old boys and they were licking their bowls and asking for seconds.
It is a sweet recipe so you can use less sugar if you prefer and/or add a teaspoon of pepper for an extra kick.
- Duration
- Cook Time
- Prep Time
- 6 to 8Servings
Ingredients
- 1 pound stew beef, cubed
- 1 tablespoon extra virgin olive oil, such as Colavita
- 1 (16-ounce) bag shredded white cabbage
- 1 (15-ounce) can crushed tomatoes
- 2 cups tomato sauce
- 3 cups water
- 2 tablespoons lemon juice
- 2 tablespoons white vinegar
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon onion powder
- 1 tablespoon kosher salt
Preparation
- Rinse meat and pat dry. In a 6-quart stockpot, heat olive oil and brown beef over medium heat for 2 minutes, stirring.
- Add cabbage, tomatoes and tomato sauce, water, lemon juice, vinegar, both sugars, onion powder and salt.
- Bring to boil. Skim off any foam and discard.
- Reduce to a simmer, cover and cook for at least 2 hours. Longer is fine; you really want the flavors to mellow. Ladle into bowls and serve.
