SOUTHERN STYLE CABBAGE SOUP
- 1 small head of cabbage-chopped
- 2 lbs of lean ground beef
- 2 14 1/2 cans of stewed or diced tomatoes
- 1 can of rotel
- 2 8 oz cans of tomato sauce
- 1 large onion chopped
- 4 stalks of celery finely-chopped
- 1 small bell pepper finely-chopped
- Diced potatoes
- 2 tbs of salsa; optional
- Knorr Beef Broth, makes three cups of broth.
- Spices; season to taste.
- Cayenne pepper
- chili powder
- 4 garlic cloves
- pinch of salt
- paprika
- black pepper
- dash of Tony Chachere’s Creole Seasoning. I add a lot!
- dash of Old Bay Seasoning
- dash of Salt-Free Mrs Dash
How to Make It
- Sauté celery, onion, bell pepper and garlic in olive oil and set aside
- Brown ground beef and drain off fat.
- lightly toss cabbage in 4 Tbsp butter until cabbage is tender
- Add cabbage and other ingredients until cabbage is tender and potatoes are soft
- Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.
- He says…..
- “I think y’all can experiment and add green beans, corn, lentils or any other vegetables that you like. I cook this often and never make it the same way twice. I really enjoy experimenting with various spices when I cook and decided to add Old Bay for an extra depth of flavor. The only thing that I wouldn’t change is the Knorr chicken or beef broth. I’ve found the Knorr broth that comes in the individual tubs you mix with water is superior to other brands because of the flavor and low sodium content.
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