Thanks for sharing this recipe!!! I've made it over and over again since I first stumbled upon it, and my whole family loves it. I'm giving it 5 out of 5 stars because it's a great concept and it lead me to a new family favorite; but in my opinion it needs a few adjustments. The first time I made it I followed the recipe exactly and we found it to be a little overpowering. Since then, I make it with the following changes: I use half the cumin, half the pepper, one 16 oz. can of kidney beans, one 15 oz. can of tomato sauce, two 14 oz. cans of chicken broth, and no water. I also added 1/2 tsp. each of garlic powder and onion powder. This suits our tastes much better and makes the soup alot less chili-like. I also leave out the oil because I don't see a need for the added calories/fat, and have found that leaving it out doesn't take anything away from the soup. To make this recipe in alot less time: Fry the hamburger and onion in a large soup pot until browned, drain, and put back in the same pot. Add all of the other ingredients to the pot and bring to a boil. Once boiling, turn the heat down to med-low and cover with a lid. Simmer for 1/2 hour to 45 minutes or until the cabbage is tender, stirring occasionally. Serve and enjoy :)
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Thanks for sharing this recipe!!! I've made it over and over again since I first stumbled upon...