CABBAGE SOUP

CABBAGE SOUP

Ingredients

• 1/2 lbs. Ground Beef
• 1/2 lbs. Ground sausage see notes
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• ½ teaspoon dried marjoram or oregano
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 2 bay leaves
• 4 cups low-fat beef broth sodium, vegetable broth, or chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 large carrots, peeled and chopped
• 4-5 cups chopped cabbage
• 1 8-ounce can tomato sauce
• 1 15-ounce can fire-roasted tomatoes
• Salt and pepper to taste
• Red pepper flakes
• Fresh parsley
• Fresh Basil

Instructions

Brown ground beef and sausage over medium heat in a large or heavy pot. About halfway through the browning process, add the onions. Cook until onions are soft and meat is browned.Reduce heat to low and add garlic, marjoram, thyme, paprika and bay leaves. Cook for 1 minute, stirring constantly.
Add beef broth, brown sugar, Worcestershire sauce, carrots, cabbage, tomato sauce and roasted tomatoes. Bring the soup to a boil and then reduce the heat until it simmers. Cover and cook for about 30 minutes or until carrots and cabbage are tender.Remove bay leaves. Season with salt and pepper. Garnish with red pepper flakes, fresh parsley or fresh basil.

Notes

You can substitute ground beef, ground chicken, pork sausage, ground turkey, Polish Polska Kielbasa, or Italian sausage.
Use mildly seasoned pork sausage like Jimmy Dean All Natural Sausage or you could even use ground Italian sausage.For aesthetic purposes, peel the carrots and let the pretty orange color shine.
You can substitute oregano for the marjoram, but if you’ve never cooked with marjoram, splurge. Marjoram is less spicy, milder and sweeter and has a lemony, woody aroma.
I love adding fire-roasted tomatoes, but canned diced tomatoes also work well as a substitute.
For vegetarian protein options, use white beans or kidney beans.Cut the vegetables fairly small so you can enjoy a variety of flavors with each spoonful.
Try other vegetables such as celery, potatoes, green beans or corn.
Allow the soup to simmer to allow the flavors to blend and cook the cabbage until tender.
Use little salt because the beef broth and tomatoes are already salty.
Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze in an airtight, freezer-safe container or sturdy resealable bag for up to 3 months.

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