- 2 pounds ground beef
- 2 cans (28 ounces each) stewed tomatoes
- 1 medium head cabbage, shredded
- 2 large onions, chopped
- 6 celery ribs, chopped
- Salt and pepper to taste
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper. Yield: 12-14 servings (3-1/4 quarts).
Reviews forCountry Cabbage Soup
"i have to agree with the other reviewer that said it tasted like their grandmother's galumpkis. My Grandmother made them as well and this recipe reminds me of them very much. Loved it, couldn't stop eating it. I added a couple of cups of cooked rice and it was perfect."
"Thank you for sharing this awesome recipe. I made it for my mother when she was starting to recover from pneumonia because I heard that cabbage water was good for colds, and, because oregano is anti-viral, I added one tablespoon, dried, for a half-batch of this soup. Not only did it taste delicious, but she recovered about a week's worth of recuperating within the first two days of having a bowl of this for dinner each night. It knocked out my lingering head-cold, as well. We liked it with a light sprinkling of parmesan on top. I can't thank you enough for sharing it. I plan to make another half-batch this week. (It's easier to get a sick person to eat what they should if it tastes as great as this. :-) Blessings...."
"It was good!!Needs to cook a little longer."
"I added 1.5 teaspoon of minced garlic and a splash of Worcester sauce and soy sauce. My kids love this soup and I have to give them raw cabbage leaves too, they love the crunch."
"This is a wonderful recipe. I gave it to several of my friends, and we all loved it and discussed how good it is. A staple soup!"
"Great soup. Reminds me of my gram's galupki."
"I cannot have tomatoes of any kind. Any suggestion what I can use in place of tomato?"
"This is fantastic! I added V8 Juice as well. Yum!!!"
"Very very good, I added a couple of tbs. of tomato paste and some Italian seasoning BUT I neglected to cut the recipe in half and now I have enough for an army. Do you think that this could be successfully frozen or would that ruin the taste once it is thawed?"