Every winter, when the chill sets into the air, I’m instantly reminded of my childhood days at my grandma’s house. The cozy living room, the fireplace crackling, and the unmistakable aroma of her signature Cabbage Beef Soup wafting from the kitchen. That recipe was passed down in our family and was always the center of our hearty winter meals. Years later, my neighbor Jane, a wonderful cook in her own right, shared her version of this soup. While it had its own twist, it still brought back the same warmth and nostalgia. Today, I’m sharing a blend of these two memories, hoping to warm your homes and hearts just as it has warmed ours.
This soup is more than just a dish; it’s a journey down memory lane, a reminder of family gatherings, and a testament to the idea that sometimes the simplest ingredients create the most flavorful experiences.
How to prepare Cabbage Beef Soup
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Ingredients:
- 2 tablespoons of cooking oil
- 1 pound of minced beef
- 1/2 a large onion, diced
- 5 cups of finely sliced cabbage
- 2 cans (16 ounces each) of red kidney beans, rinsed and drained
- 24 ounces of tangy tomato sauce
- 2 cups of water
- 4 cubes of beef bouillon
- 1 1/2 teaspoons of crushed cumin seeds
- 1 teaspoon of sea salt
- 1 teaspoon of freshly ground black pepper
Directions:
- First, make sure you have all your ingredients ready to go.
- In a sizable pot, warm the oil over a medium-high flame. Toss in the minced beef and diced onions. Cook until the beef is golden brown and the onions are soft and transparent, typically between 5 to 7 minutes. Remove excess oil if necessary.
- Move the beef and onion blend to a crockpot. Introduce the cabbage, beans, tomato sauce, water, beef bouillon, cumin, salt, and pepper to the mix. Stir everything together to ensure a uniform mixture.
- Secure the lid and set to cook on a Low setting for 6-8 hours or on a High setting for about 4 hours. Give it a gentle stir now and then.
Frequent Asked Questions:
What can I serve with Cabbage Beef Soup?
Cabbage Beef Soup pairs well with various side dishes to enhance its flavors. Some excellent choices include garlic bread, black pepper bacon biscuits, classic wedge salad, and crusty French bread rolls.
How should I store Cabbage Beef Soup?
To store Cabbage Beef Soup, follow these guidelines:
- Serve the soup warm and avoid leaving it at room temperature for more than 2 hours.
- Store the cooled soup in an airtight container in the fridge for 3-4 days.
- Freeze the soup in a freezer bag or airtight container for 2-3 months. Thaw overnight in the fridge before reheating on the stovetop.
Can I make Cabbage Beef Soup vegetarian?
Yes, you can make a vegetarian version of this soup by omitting the ground beef and using vegetable broth instead of chicken or beef broth. Consider adding tofu or beans for added protein.
How can I adjust the thickness of the soup?
To adjust the soup’s thickness, add more broth or water if it’s too thick. If it’s too thin, let it simmer uncovered to reduce some of the liquid, or mash some of the potatoes to thicken it.
Is Cabbage Beef Soup gluten-free and low carb?
Yes, Cabbage Beef Soup can be gluten-free as it’s based on broth and tomatoes without needing flour as a thickener. For a low-carb version, consider reducing or omitting potatoes and beans, although these ingredients provide healthy fiber and nutrients.
Can I make Cabbage Beef Soup vegan?
To make the soup vegan, omit the beef and use vegetable stock. This version remains hearty and filling even without meat.
Can I freeze Cabbage Beef Soup?
Yes, this soup freezes well. Cool it completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 4 months.
Are there any tips for perfect Cabbage Beef Soup?
- When browning the ground beef, break it up into smaller chunks for better texture.
- Use leaner ground beef to avoid excess fat.
- The soup benefits from simmering with the lid on to help the vegetables cook evenly and maintain the liquid level.
Can I use different types of meat for this soup?
Yes, you can swap ground beef with ground turkey, stew meat, or even ground sausage for varied flavors and textures.
Cabbage Beef Soup (Slow cooker)
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 large onion chopped
- 5 cups shredded cabbage
- 2 16 ounce cans red kidney beans, drained
- 24 ounces tomato sauce
- 2 cups water
- 4 beef bouillon cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Gather all ingredients.
- Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.
- Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.
- Cover and cook on Low for 6 to 8 hours or High for 4 hours, stirring occasionally.
