Cozy Cabbage Soup
Cozy Cabbage Soup
Ingredients
- 1 pound ground beef, cooked with 1/2 cup diced onion, 1/2 cup diced carrots, and 1 cup sliced portobello mushrooms, drained
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 14.5 ounce
- 1 teaspoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt, or to taste
- 1/2 teaspoon brown sugar
- 4 cups beef broth
- 6 cups cabbage, chopped
For Garnish
- 1/4 cup Parmesan cheese, shaved
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, combine the cooked ground beef, diced onions, diced carrots, and sliced portobello mushrooms. Ensure any excess fat has been drained from the beef mixture.
⏱️ 2 min
- 2
Add the tomato paste, crushed tomatoes, soy sauce, Worcestershire sauce, garlic powder, and seasoned salt to the pot. Stir well to thoroughly combine all ingredients.
⏱️ 3 min
- 3
Stir in the brown sugar. This helps to balance the acidity from the tomatoes.
⏱️ 1 min
- 4
Pour in the beef broth and bring the mixture to a simmer over medium-high heat.
⏱️ 5 min
- 5
Add the chopped cabbage to the pot. It may seem like a lot of cabbage initially, but it will cook down significantly. Stir to incorporate as much as possible.
⏱️ 2 min
- 6
Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the cabbage is tender. Stir occasionally.
⏱️ 20 min
- 7
Ladle the hot soup into bowls. Garnish each serving with shaved Parmesan cheese, sliced green onions, and chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cozy Cabbage Soup
- 1 pound ground beef, cooked with 1/2 cup diced onion, 1/2 cup diced carrots, and 1 cup sliced portobello mushrooms, drained
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 14.5 ounce
- 1 teaspoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt, or to taste
- 1/2 teaspoon brown sugar
- 4 cups beef broth
- 6 cups cabbage, chopped
For Garnish
- 1/4 cup Parmesan cheese, shaved
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, combine the cooked ground beef, diced onions, diced carrots, and sliced portobello mushrooms. Ensure any excess fat has been drained from the beef mixture.
⏱️ 2 min - 2
Add the tomato paste, crushed tomatoes, soy sauce, Worcestershire sauce, garlic powder, and seasoned salt to the pot. Stir well to thoroughly combine all ingredients.
⏱️ 3 min - 3
Stir in the brown sugar. This helps to balance the acidity from the tomatoes.
⏱️ 1 min - 4
Pour in the beef broth and bring the mixture to a simmer over medium-high heat.
⏱️ 5 min - 5
Add the chopped cabbage to the pot. It may seem like a lot of cabbage initially, but it will cook down significantly. Stir to incorporate as much as possible.
⏱️ 2 min - 6
Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the cabbage is tender. Stir occasionally.
⏱️ 20 min - 7
Ladle the hot soup into bowls. Garnish each serving with shaved Parmesan cheese, sliced green onions, and chopped fresh parsley before serving.
⏱️ 2 min