Recipe by Kimberly Adams
"This is an incredibly easy and quick soup that is awesome. It will really warm you up on a cold day. My family loves it. Try substituting ground turkey for the beef, too!"
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extra-lean ground beef
1 (15 ounce) can
1 (15 ounce) can
1 (10 ounce) can
diced tomatoes with green chile peppers
1 (14.5 ounce) can
Italian-style diced tomatoes
1 (15 ounce) can
whole kernel corn, drained
1 (11.5 ounce) can
1 1/2 cups
1 (16 ounce) package
I love earthy healthy recipes like this! Very simple, very good.
I made a "greek seasoning" mix of 2 parts each oregano and onion powder; 1 part each garlic powder, black pepper, and cornstarch; and 1/2 part each cinnamon and nutmeg (you can also add salt and beef bouillion granules). I used 2 tsps of that and around 1 tsp of salt, decreased water to 1 cup and increased tomato juice to 2 cups. I also used 1-1/2 cups of locally-grown shoepeg corn instead of canned, which gave it a nice sweet crispness.
I might try using something like Morningstar veggie crumbles next time to make this a vegetarian recipe.
Just OK for us. The only change I made was using ground venison instead of beef. We both thought this needed more flavoring. I added hot sauce, which helped. From previous reviews I was expecting something wonderful...
This turned out much better than I expected. Because I was halving the recipe, I made the following adjustments: I used one can of dark kidney beans, a whole can of tomato with chilis (I didn't want four half-cans kicking around the fridge), and used regular green cabbage. I also added a dash of chili powder for some heat. Finally, I was glad that I had bought a large bottle of tomato juice because I found that I needed to add more during the one hour simmering process. It would have been way too dry otherwise. This is a really easy to prepare but tasty and comforting meal. Thanks, Kimberley!
I used 1 1/2 lbs.sirloin steak, cut into pieces and sauted with 1 chopped onion and 2 cloves garlic...then proceeded. Also added more seasoning, which is hard to find but definitely worth the effort and is essential to this recipe, in my opinion. I'm a good and sophisticated cook and this is a very successful recipe!
This is so easy, you won't believe it. Open the cans, brown the meat, and throw everything in the pot. The recipe has a slight spicy bite, but not overwhelming--just right. My wife thought it was excellent too. The Greek spice is a fine, fine touch. I will experiment with this spice in other dishes down the road. Do note that the Greek spice version I found does have MSG in it though. I'm eating healthy these days, so I used ground turkey. This is a very good recipe--and completely fool proof (if I can make it, you can too). Thanks.
This is pretty tasty. This recipe makes a lot and we just froze what was left over and thaw for a quick meal.
I must say this recipe surprised me. It's wonderful! It's spicy (the Rotel tomatoes) yet sweet (the cabbage). I thought it would be somewhat similar to taco soup, but I like it better! Definitely a keeper! (Oh, I used Quorn instead of ground beef, lowering calories and cholesterol)
I was really suprised with this recipe. There's really nothing to it. It was so easy to make and it tasted great! My whole family loved it! Even my father in law was impressed. But really, I will definitely make this again not only because of the taste but the ease of making it. It was also very inexpensive to make. My husband added sour cream and cheese to his and it makes a great taste as well. Definitely a must recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Beefy Cabbage Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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