Beefy Cabbage Soup

This soup is flavorful, comforting, and nourishing! Thanks to my cousin-in-law-in-law Cat for sharing it with me.

  • 1 lb ground beef
  • 1/2 to 1lb ground sausage*
  • 1 head cabbage, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced or chopped
  • 32 oz beef broth (I prefer bone broth)
  • 1 large can crushed tomatoes
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp cumin
  • salt and black pepper to taste
  • dash of red pepper flakes
  • few dashes of Worcestershire sauce (optional)

If desired, you can add other vegetables, such as:

  • 8 Yukon gold potatoes, halved or quartered
  • 1 cup sliced carrots (I like the crinkle-cut “chips”)
  • 1 pkg sliced mushrooms

Brown beef and sausage in large pot or dutch oven; do not drain. Add onion & garlic and continue heating until softened. Stir in broth and tomatoes, then seasonings, then cabbage and any other vegetables; continue heating on high until cabbage has begun to wilt (for me, this is whenever I can finally put the lid on my Dutch Oven). Cover and heat on medium until cabbage and other vegetables are softened, 30-45 minutes. You can also cook this in the slow cooker for 4-6 hours on high or all day on low.

*(I have also made this with 1/2 lb Polish sausage cut into chunks.)


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