12/10/2026
Cabbage Soup🍲🥕🥘
Ingredients:
3 tablespoons extra-virgin olive oil
1 large onion, chopped (about 2 cups)
3 medium carrots, chopped (about 1½ cups)
2 tablespoons tomato paste
4 garlic cloves, minced (about 1 heaping tablespoon)
2 teaspoons Italian seasoning
2 tablespoons chicken bouillon
1 teaspoon paprika
2 pinches red pepper flakes, or more to taste
1 teaspoon freshly ground black pepper
¼ teaspoon fine sea salt, plus more to taste
1 lb ground beef
1 (15-ounce) can fire-roasted diced tomatoes
2 (48-ounce) cartons chicken stock
1 large russet potato, peeled and cut into cubes
8 heaping cups chopped cabbage (about 1 head)
1 bay leaf
Optional Toppings:
Fresh cilantro, chopped
Freshly grated Parmigiano-Reggiano
*
Steps:
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and carrots. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the ground beef. Stir in the tomato paste, minced garlic, Italian seasoning, chicken bouillon, paprika, red pepper flakes, black pepper, and salt. Cook for about 1–5 minutes, stirring frequently, until the beef is cooked through, the garlic is fragrant, and the tomato paste is well incorporated.
Pour in the fire roasted diced tomatoes with the juices and the chicken stock. Stir well, scraping up any flavorful bits from the bottom of the pot.
Stir in the cubed potato and add the bay leaf. Bring the soup to a boil.
Stir in the chopped cabbage. It may seem like a lot at first, but the cabbage will cook down.
Reduce the heat to low, cover, and simmer for about 30–40 minutes, or until the potatoes are tender and the cabbage is cooked to your liking.
Remove the bay leaf. Taste the soup and add more salt, black pepper, bouillon, or red pepper flakes as needed.
Ladle the hot soup into bowls. If desired, top with fresh chopped cilantro and freshly grated Parmesan cheese
Enjoy!
*
📲 Follow us .pepper for more cozy kitchen goodness 👩🏻🍳🍋
*
