Easy, Not Fast One Pot German Cabbage Soup

1
Aprile Greene 0

"I got this recipe from a restaurant in Michigan. For tastier soup use chicken broth instead of water, but I don't; it costs more. I use Campbell's® soup because it has a better flavor."

Ingredients

55 m {{adjustedServings}} servings 283 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1145 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. Transfer beef mixture to a bowl.
  2. Put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes.
  3. Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.
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I simmered the cabbage in V8 & 2 bay leaves. I also added some chopped carrots & celery to that. Also a little worcestershire to taste. It's a good soup base & then tinker to your liking. Hav...