Ground Beef With Cabbaage Tomatoes and Tomato Soup

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This tasty Cabbage Soup Recipe is made with ground beef, ground pork sausage, cabbage, onions, garlic, carrots and fire roasted tomatoes in a delicious beefy tomato broth. It is perfectly seasoned with marjoram, thyme, and paprika. It comes together quickly and easily so you can enjoy this healthy and hearty soup anytime.

How to make Cabbage Soup

Start by browning the ground beef and sausage over medium heat in a large Dutch Oven or heavy stock pot. About halfway through the browning process add the onions. Then cook until the onions are soft and the meat is browned. Now reduce the heat to low and add the garlic, marjoram, thyme, paprika, and bay leaves. Cook for 1 minute while stirring constantly.

Then add the beef broth, brown sugar, Worcestershire Sauce, carrots, cabbage, tomato sauce, and fire roasted tomatoes. Bring the soup to a boil then reduce to a simmer. Cover and cook for about 30 minutes or until the carrots and cabbage are tender. Remove and bay leaves and season with salt and pepper to taste.

Recipe notes and helpful tips

• You can substitute all ground beef or all ground pork sausage. Both are equally delicious I just prefer a mixture.
• Use mild flavored pork sausage like Jimmy Dean All Natural Sausage or you could even use Italian ground sausage.
• For aesthetic purposes peel the carrots and let that beautiful orange color shine through.
• You can substitute oregano for the marjoram but if you have never cooked with marjoram you really should treat yourself. Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma.
• I really like the addition of fire roasted tomatoes but canned diced tomatoes work well as a substitute.
• Chop your vegetables fairly small so that you can enjoy a variety of the flavors in every spoonful.
• Let the soup simmer to meld the flavors and cook the cabbage soft.
• Go light on the salt as 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 container or heavy duty zipper bag for up to 3 months.

What to serve with cabbage soup?

This is a hearty meal in itself but if company is coming or if you are feeding a crowd there are several options.

• Homemade Biscuits
• Simple Garden Salad
• Cornbread
• Pretzel Rolls
• Brussels Sprout Salad
• French Baguettes
• Arugula Salad

Can I freeze cabbage soup?

Start by cooling the soup.  For a quick and immediate cool down, place the pot in an ice bath and stir to cool. However do not submerge it or allow any of the ice water into the soup pot.

Ladle the fully cooled soup into quart or gallon size freezer zipper bags depending on how much you want to eat at a time.  Be sure to mark the bags with the date and the contents.  Keep in mind that liquids expand when frozen so leave about an inch at the top of the bag for expansion. On the other hand you don't want it to get freezer burnt so remove any excess air.

Lay the soup bags down in a single layer on cookie sheets and place in the freezer.  Once fully frozen stack the bags in the freezer to save on space.

Thaw in the fridge overnight.  Then reheat on the stove-top on low or in the microwave at a reduced power so as not to overcook any ingredients.

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Cabbage Soup

A quick and deliciously flavorful Cabbage Soup made with ground beef, ground pork sausage, onions, garlic, carrots, tomatoes, and cabbage in a perfectly seasoned beefy tomato broth.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: soup
• Method: stovetop
• Cuisine: American

• 1/2 lb. ground beef
• 1/2 lb. ground sausage (see notes)
• 1 medium onion chopped
• 3 cloves garlic minced
• ½ teaspoon dried marjoram (or oregano)
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 2 bay leaves
• 4 cups low sodium beef 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

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

Notes

• You can substitute all ground beef or all ground pork sausage. Both are equally delicious I just prefer a mixture.
• Use mild flavored pork sausage or you could even use Italian ground sausage.
• For aesthetic purposes peel the carrots and let that beautiful orange color shine through.
• You can substitute oregano for the marjoram but if you have never cooked with marjoram you really should treat yourself. Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma.
• I really like the addition of fire roasted tomatoes but canned diced tomatoes work well as a substitute.
• Chop your vegetables fairly small so that you can enjoy a variety of the flavors in every spoonful.
• Let the soup simmer to meld the flavors and cook the cabbage soft.
• Go light on the salt as 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 container or heavy duty zipper bag for up to 3 months.

Keywords: how to make cabbage soup, cabbage soup with hamburger

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