I knew it wasn’t going to be able to stir-fry it, since it has been blanched in the corned beef broth. So why not make a soup of it? I haven’t had cabbage soup in eons, not since high school maybe at my friend’s home, who was of Eastern European descent. But once the idea was in my head, I was happy with it.
Because I was using leftover cabbage and had 3 cups of pure, delicious broth left from making the corned beef, I made this slightly different than I might have otherwise. I knew that the cabbage couldn’t go in until the very end since it was already cooked. And I wanted to use the corned beef broth instead of chicken or beef broth and water, which would give it a slight different taste. But different as in FABULOUS!!!Under the ingredients, I list 8 cups liquid. I did use the broth from the corned beef and I know there will always be varying amounts of left over liquid. I did a combination of chicken broth, water, and corned beef broth. I broke it down in the list. If you don’t have the corned beef broth or just want to make the soup any ole time, chicken broth is the perfect substitute.
- 11/2 pounds ground beef
- 1 onion; chopped
- 1 stalk celery; chopped
- 1 carrot; chopped
- 2 cloves garlic; minced/grated
- 1-14.5/15 oz can diced tomatoes
- 1 (8oz) can tomato sauce
- Salt/Pepper to taste (start small with 1/8 tsp and adjust upwards as needed)
- 1/4 tsp paprika; +/- to taste (not sweet, but regular or smoked)
- 8 cups liquid:
- 3 cups corned beef broth
- 3 cups chicken broth
- 2 cups water (filling up the empty tomato sauce can to get all the sauce out of it.)
- Cooked cabbage (about 1/2 a head) Or raw; chopped
In a large pot, brown the ground beef.
When it is near done, drain any fat that has been rendered.
Add the carrot, onion, celery, and garlic.
Finish cooking the meat.
Add the can of tomatoes with its juice and the can of tomato sauce.
Pull up any stuck on bits from the bottom.
Add the liquid, in whatever ratios you are using and mix well.
Season with salt and pepper to taste along with the paprika.
Bring to a boil and allow to boil for about 3 minutes; taste again for seasonings.
*If using raw cabbage, throw it in after boiling for several minutes and allow to cook for an additional 5 minutes or until the desired softness has been reached. Once the cabbage has cooked, taste for adequate salt.
*If using cooked cabbage, throw it at the end, the last minute of boiling or so. Taste once the cabbage has warmed for seasonings.
Serve and Enjoy