Easy Cabbage Soup Recipe

Cabbage is one of those staple fall and winter vegetables that are inexpensive and so versatile. We use it in some of our favorite recipes like Cabbage Casserole, or Coleslaw, and of course this Cabbage Soup.

Ingredients1 lb ground beef, 80% or 85%2 Tbsp oil, divided1 medium onion, finely chopped3 garlic cloves, minced4 cups green cabbage, chopped, from ½ large head1 large carrot, sliced1 celery rib, thinly sliced28 oz canned diced tomatoes, with their juice15 oz tomato sauce4 cups beef broth2 Tbsp brown sugar1 tsp salt, or to taste½ tsp ground black pepper, or to taste2 bay leaves2 Tbsp chopped fresh herbs, such as dill, parsley, or cilantroInstructionsIn a dutch oven, heat 1 Tbsp oil over med/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it’s cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes.Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.