cabbage soup

How To Make cabbage soup

• 1

  Brown the ground beef and sausage over medium heat in a large Dutch Oven or heavy stock pot. About halfway through the browning process add the onions. Cook until the onions are soft and the meat is browned.
• 2

  Reduce the heat to low and add the garlic, marjoram, thyme, paprika, and bay leaves. Cook for 1 minute while stirring constantly.
• 3

  Add the beef broth, brown sugar, Worcestershire Sauce, carrots, cabbage, tomato sauce, and fire roasted tomatoes. Bring the soup to a boil then reduce to a simmer. Cover and cook for about 30 minutes or until the carrots and cabbage are tender. Remove the bay leaves. Season with salt and pepper to taste.
• 4

  NOTES You can substitute all ground beef or all ground pork sausage. Both are equally delicious I just prefer a mixture. Use mild flavored pork sausage or you could even use Italian ground sausage. For aesthetic purposes peel the carrots and let that beautiful orange color shine through. You can substitute oregano for the marjoram but if you have never cooked with marjoram you really should treat yourself. Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma. I really like the addition of fire roasted tomatoes but canned diced tomatoes work well as a substitute. Chop your vegetables fairly small so that you can enjoy a variety of the flavors in every spoonful. Let the soup simmer to meld the flavors and cook the cabbage soft. Go light on the salt as the beef broth and tomatoes are already salty. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in an airtight freezer container or heavy duty zipper bag for up to 3 months.
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