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Cabbage Soup

Author: Michelle


  • 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


  1. In a large pot, brown the ground beef.
  2. When it is near done, drain any fat that has been rendered.
  3. Add the carrot, onion, celery, and garlic.
  4. Finish cooking the meat.
  5. Add the can of tomatoes with its juice and the can of tomato sauce.
  6. Pull up any stuck on bits from the bottom.
  7. Add the liquid, in whatever ratios you are using and mix well.
  8. Season with salt and pepper to taste along with the paprika.
  9. Bring to a boil and allow to boil for about 3 minutes; taste again for seasonings.
  10. *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.
  11. *If using cooked cabbage, throw it at the end, the last minute of boiling or so. Taste once the cabbage has warmed for seasonings.
  12. Serve and Enjoy