"This is a simple recipe for a wonderful rich cabbage soup." — Ron Shepherd
Watch video tips and tricks
1 1/2 pounds
ground lean beef
1 (14.5 ounce) can
1 (8 ounce) can
1 1/2 teaspoons
ground black pepper
garlic, finely chopped
cabbage, cored and cut into wedges
Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering.
Here are my revisions: I cut the sugar in half as recommended by others, two cans of diced tomatoes as 1 other reviewer recommended, about a pint less water, a pinch more salt and pepper and one additional beef bouillon cube. I also added a few extra veggies, cleaning out the fridge of all the little extra bits and pieces.
This is definitely a keeper!
This is pretty good stuff! Make sure you have big pot or make the serving sizes smaller. Our largest pot didn't quite cut it. It was overflowing by the end.
Excellent recipe. Followed other reviewer's suggestions and added 1/4 cup white vinegar for extra tang, used brown sugar instead of white, added 1 extra bouillon cube, and instead of adding another can of diced tomatoes as some suggested, added a few fresh diced tomatoes from the garden as well as the called for canned tomato sauce and canned diced tomatoes. I had to cook the cabbage longer than 25 minutes before it was tender - more like 35 min. Otherwise, I would not change this recipe.
This was just delicious. I used ground pork sausage instead of ground beef and that added a lot of flavor. We liked the sweetness, but I think I would cut the sugar back just a little bit. A delicious and hearty stew that tastes good and freezes well.
I took the suggestions of other reviewers and decreased sugar (used unrefined brown sugar)to 1/4 cup; increased the vinegar to 1/4 cup; added some cayenne pepper for heat; browned the ground beef and drained fat before adding the other ingredients. The soup was very satisfying. Hey, it's cheap, easy, goes a long way, and tastes good. What more could you ask for?
Update 7/08: Made this using 1/4 cup white sugar and 1/4 cup white wine vinegar (that's what I had), and the soup was way too sweet with a weird flavor. I highly recommend sticking with white vinegar and sparingly using an unrefined sugar.
When a bunch of kids like it - you know it's good! Took some of the other suggestions and added 2 cans of diced tomatoes (instead of 1 can) and changed to white sugar to brown with equal ratios - 1/4 cup vinegar and 1/4 cup brown sugar. Also, chopped the cabbage and added 1/2 cup instant rice last 25 minutes. And, used a combo of ground beef and sausage (meat loaf mix). Add a loaf of crusty warm bread and YUMMY!
This is a great soup. Easy, yummy and freezes well. I use Lipton onion soup instead of beef bouillon and onion to speed up the prep time without loosing any flavor. Thanks for a wonderful recipe.
Absolutely wonderful! Nobody could get enough of it. I used Splenda instead of sugar but don't make any other changes. It is great as it is.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Russian Cabbage Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 323
Spicy sausage and hot peppers star in this hearty vegetable soup.
Follow these simple shortcuts for delicious butternut squash soup.
Watch how to make this traditional St. Patrick’s Day dish.