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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


  • 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


  1. Rinse meat and pat dry. In a 6-quart stockpot, heat olive oil and brown beef over medium heat for 2 minutes, stirring.
  2. Add cabbage, tomatoes and tomato sauce, water, lemon juice, vinegar, both sugars, onion powder and salt.
  3. Bring to boil. Skim off any foam and discard.
  4. 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.