Description of this recipe:
This Meaty Cabbage Soup is a robust and satisfying dish, perfect for chilly evenings or whenever you crave a comforting and nutritious meal. It combines the earthy sweetness of cabbage with the savory richness of ground beef and pork sausage, creating a symphony of flavors that will warm you from the inside out. Whether you choose to simmer it in a slow cooker, pressure cook it in an Instant Pot, or gently bubble it on the stovetop, this soup is incredibly easy to make and endlessly customizable to your preferences. The addition of diced tomatoes, oregano, thyme, cumin, and red chili flakes elevates the soup with a complex aromatic profile, making it a truly unforgettable culinary experience.
Why you will love this recipe:
You’ll fall in love with this Meaty Cabbage Soup for several reasons:
- Comfort Food at its Finest: This soup is the epitome of comfort food. The combination of hearty meats, tender cabbage, and flavorful broth creates a warm and inviting dish that is perfect for a cozy night in.
- Easy and Convenient: Whether you opt for the slow cooker, Instant Pot, or stovetop method, this recipe is incredibly simple to prepare. It requires minimal hands-on time, making it ideal for busy weeknights.
- Nutritious and Filling: Packed with vegetables and protein, this soup is both nutritious and satisfying. It’s a great way to get your daily dose of vitamins and minerals while keeping you feeling full and energized.
- Customizable to Your Taste: This recipe is a blank canvas for your culinary creativity. Feel free to experiment with different types of meat, vegetables, and spices to create a soup that perfectly suits your taste preferences.
- Budget-Friendly: Cabbage is an affordable and readily available vegetable, making this soup a cost-effective meal option for families on a budget.
Ingredients:
- 2 Tbsp oil
- 1 lb ground beef
- 1 lb pork sausage
- 1 small onion, chopped
- 4-5 garlic cloves, chopped
- 1 15oz can diced tomato
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp cumin
- 1 tsp red chili flakes
- 6-7 cups cabbage, shredded or chopped
- 4 cups beef broth
- Salt & pepper to taste
Preparation:
Stovetop Method:
Step 1: Heat the oil in a large soup pot over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until the onion becomes translucent and fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the soup.
Step 2: Add the ground beef and pork sausage to the pot and cook for 4-5 minutes, breaking the meat apart with a spatula, until it is no longer pink. Drain off any excess grease to prevent the soup from becoming too oily.
Step 3: Stir in the dried oregano, dried thyme, cumin, and red chili flakes. Cook for 1 minute, stirring constantly, until the spices are fragrant. This will help to bloom the spices and enhance their flavor.
Step 4: Add the diced tomatoes, beef broth, salt, and pepper to the pot. Stir well to combine all of the ingredients.
Step 5: Add the shredded or chopped cabbage to the pot and stir until it is submerged in the liquid. Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the cabbage is tender. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Instant Pot Method:
Step 1: Turn on your Instant Pot and select the Sauté function. Heat the oil in the pot. Once hot, add the chopped onion and garlic and sauté for 2-3 minutes, until the onion is soft and translucent.
Step 2: Add the ground beef and pork sausage to the pot and sauté for 4-5 minutes, breaking the meat apart with a spatula, until it is no longer pink.
Step 3: Add the dried oregano, dried thyme, cumin, red chili flakes, diced tomatoes, beef broth, salt, pepper, and cabbage to the pot. Stir well to combine all of the ingredients.
Step 4: Secure the lid on the Instant Pot and set the valve to the Sealing position. Select the Manual or Pressure Cook function and set the cooking time to 20 minutes on high pressure.
Step 5: Once the cooking time is complete, allow the pressure to naturally release for 5-10 minutes. Then, carefully release any remaining pressure by manually venting the valve. Open the lid and serve hot.
Crockpot Method:
Step 1: Heat the oil in a skillet over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until the onion becomes translucent.
Step 2: Add the ground beef and pork sausage to the skillet and cook for 4-5 minutes, breaking the meat apart with a spatula, until the meat is no longer pink. Drain off any excess grease.
Step 3: Transfer the browned meat mixture to a lightly greased slow cooker. Add the dried oregano, dried thyme, cumin, red chili flakes, diced tomatoes, beef broth, salt, pepper, and cabbage to the slow cooker.
Step 4: Stir well to combine all of the ingredients. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, or until the cabbage is tender.
Step 5: Serve hot.
COOKING Rating:
Easy
Serving Suggestions:
- Serve this soup with a crusty bread for dipping.
- Top with a dollop of sour cream or Greek yogurt for added richness.
- Garnish with fresh parsley or chives for a pop of color and flavor.
- Serve alongside a simple salad for a complete and balanced meal.
- Add a sprinkle of grated Parmesan cheese for a savory touch.
Tips:
- For a spicier soup, add more red chili flakes or a pinch of cayenne pepper.
- If you prefer a vegetarian version, omit the meat and add a can of drained and rinsed kidney beans or chickpeas.
- You can use any type of cabbage you like, such as green cabbage, red cabbage, or Savoy cabbage.
- If you don’t have beef broth, you can use chicken broth or vegetable broth instead.
- For a thicker soup, mash some of the cabbage with a potato masher or immersion blender.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Prep Time:
15 minutes
Cook Time:
- Stovetop: 30 minutes
- Instant Pot: 20 minutes + natural pressure release time
- Crockpot: 4-8 hours
Total Time:
Varies depending on the cooking method
Nutritional Information (estimated, per serving):
- Calories: 350-450
- Protein: 25-35g
- Sodium: 800-1000mg
Conclusion:
This Meaty Cabbage Soup is a versatile and flavorful dish that is sure to become a family favorite. Its ease of preparation and customizable nature make it a perfect option for busy weeknights or weekend gatherings. Whether you choose to cook it on the stovetop, in an Instant Pot, or in a slow cooker, you’ll be rewarded with a hearty and comforting soup that is packed with nutrients and flavor. So gather your ingredients, choose your preferred cooking method, and get ready to enjoy a truly satisfying culinary experience.
Questions and Answers about Meaty Cabbage Soup:
Q1: Can I use frozen cabbage in this recipe?
A: Yes, you can definitely use frozen cabbage in this recipe. There’s no need to thaw it beforehand; just add it directly to the pot. Keep in mind that frozen cabbage may release more water than fresh cabbage, so you might want to reduce the amount of broth slightly to prevent the soup from becoming too watery. Also, frozen cabbage tends to be a bit softer, so the cooking time might need to be adjusted to avoid overcooking it.
Q2: I don’t have pork sausage on hand. Can I substitute it with something else?
A: Absolutely! Feel free to substitute the pork sausage with other types of sausage, such as Italian sausage, chorizo, or even turkey sausage. You can also use ground turkey or ground chicken if you prefer a leaner option. If you’re not a fan of sausage at all, you can simply increase the amount of ground beef or add some diced bacon for a smoky flavor.
Q3: Can I add other vegetables to this soup?
A: Of course! This recipe is very flexible, and you can easily add other vegetables to suit your taste. Some great additions include carrots, celery, potatoes, bell peppers, and zucchini. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Q4: How can I make this soup spicier?
A: If you’re looking to add some heat to your Meaty Cabbage Soup, there are several ways to do so. You can increase the amount of red chili flakes, add a pinch of cayenne pepper, or include some diced jalapeños or other chili peppers. You can also use a spicy sausage, such as chorizo, to add both flavor and heat to the soup.
Q5: Can I freeze this soup for later?
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the soup will expand as it freezes. When you’re ready to eat it, simply thaw the soup in the refrigerator overnight or in the microwave. Reheat it on the stovetop or in the microwave until heated through. You might want to add a splash of broth or water if the soup has thickened during freezing.
