Country Cabbage Soup Recipe

4.5 24 26
Country Cabbage Soup Recipe
Country Cabbage Soup Recipe photo by Taste of Home
Publisher Photo

Country Cabbage Soup Recipe

Read Reviews
4.5 24 26
Publisher Photo
My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
MAKES:
12-14 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

Ingredients

  • 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

Directions

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).
Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.
Originally published as Country Cabbage Soup in Taste of Home Ground Beef Cookbook 1999, p139

Nutritional Facts

1 each: 144 calories, 6g fat (3g saturated fat), 32mg cholesterol, 172mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 13g protein.

Popular Videos

  • 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
  1. 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).
Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.
Originally published as Country Cabbage Soup in Taste of Home Ground Beef Cookbook 1999, p139

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCountry Cabbage Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Derrick User ID: 9449511 286520
Reviewed Apr. 11, 2018

"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."

MY REVIEW
woodlandwisp User ID: 8922344 286350
Reviewed Apr. 8, 2018

"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...."

MY REVIEW
lolohiser User ID: 5362556 261634
Reviewed Feb. 21, 2017

"It was good!!Needs to cook a little longer."

MY REVIEW
Brandy User ID: 9041670 260187
Reviewed Jan. 24, 2017

"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."

MY REVIEW
Docsbob User ID: 7105238 258614
Reviewed Dec. 25, 2016

"So yummy! Maybe it's because Ilive in the desert but there initially wasn't enough fluid in it . So, I added 4 cups of beef both. I think it was my favorite soup base so far."

MY REVIEW
redtop10 User ID: 3400530 254987
Reviewed Oct. 3, 2016

"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!"

MY REVIEW
angmclanc User ID: 3282588 254807
Reviewed Sep. 29, 2016

"Great soup. Reminds me of my gram's galupki."

MY REVIEW
[email protected] User ID: 2237479 254667
Reviewed Sep. 26, 2016

"I cannot have tomatoes of any kind. Any suggestion what I can use in place of tomato?"

MY REVIEW
kchimento User ID: 11779 222395
Reviewed Mar. 9, 2015

"This is fantastic! I added V8 Juice as well. Yum!!!"

MY REVIEW
vrbrlp11 User ID: 7855534 29019
Reviewed Aug. 13, 2014

"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?"

Loading Image