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Cabbage Beef Soup. Grandma Recipe: This is a snuggy soup that is made by grandma when it is cold outside. Only 4 ingredients to the most comfort food.
Servings: 6
Ingredients
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1 1/2 pounds ground beef (80-90% lean)
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1 medium head green cabbage (weighed about 2 to 2 1/2 pounds), cored and sliced thinly
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2 (10.5-ounce) cans condensed beef broth OR 4 cups regular beef broth
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1 (1-ounce) package of dry onion soup
Cabbage Beef Soup: Instructions
Brown Beef
Cook the beef in a large skillet over medium-high heat until it is browned. Add ground beef and break it into small crumbles using a spoon as it browns. Bake until no pink is left and the meat turns out to be well browned, 7-10 minutes. In case of excessive fat in the pan, use a spoon to remove the majority of the fat and leave a couple of teaspoons.
Ready the Cabbage
Peel off any thick or shabby outer leaves on the cabbage. Cut cabbage into quarters and remove the core. Slice into thin ribbons about 1/4 inch in width. This enables the cabbage to soften and become silky in the stock.
Layer in Slow Cooker
Add the sliced cabbage to the slow cooker crock. Spread the onion soup mix evenly over the cabbage to season the vegetables as they cook. Place the browned beef on top, including any browned pieces left in the pan.
Add the Broth
Add the beef broth to all the contents of the slow cooker. Gently press the ingredients so they are mostly submerged using the back of a spoon. The cabbage will wilt and excrete water, producing a savory brown broth.
Cook Low and Slow
Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the cabbage is very tender and see-through, and the flavors have blended. The soup will appear as strands of gentle cabbage with browned beef crumbles in a hot beefy broth.
Taste and Add
Stir the soup well. Taste and, if desired, add a pinch of salt or grind of black pepper. The onion soup mix and broth are generally quite salty, so additional salt is optional. Pour into hot bowls and serve immediately while hot.
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