15 September, 2014
Cabbage Soup
This is a recipe my mother has made through the years. It was only a couple years ago I started making it myself, so here goes!
Simple, pretty cheap, feed my family of four 2 days, and I managed to get 2 lunches out of this. A true stretch meal.
Ingredients:
I head of cabbage
2 cans of diced tomatoes
1 tbs garlic
1/2 medium onion
2 lbs ground beef (I like 80/20 for this recipe
9 beef boullion cubes
Directions:
1. Chop onion how you like it chopped ( I do mine smaller because my children do not like seeing big chunks of onions)
In extra large pot, cook onions until translucent, add ground beef and cook until brown, while that cooks
2. Chop cabbage how you like it, just not to small as it will turn to mush. I like mine very coarsely chopped, rinse and let drain in a strainer
3. Once the ground beef is done ,add beef bouillion cubes, garlic, cabbage, both cans of diced tomatoes and 10 cups of water, give it a good stir, cover, and bring to a boil. I don’t rinse the grease off ground beef for this recipe unless its more than 20% fat, you can if you like.
It should look like this
4. Once pot boils, stir very well, cover and simmer for 30 minutes. (if you like softer cabbage than cook until your desired texture but keep checking so you won’t have cabbage mush)
*the extra can of tomato sauce is if you like your soup with a lot of extra tomato flavor, I do but I didn’t add it because the children didn’t care for it
5. Allow to cool some before serving children!
Serve with cornbread or crunchy bread for dipping
This soup is excellent the next day when all the flavors soak in. It’s one of my fav leftover meals.