Unstuffed Cabbage Soup

If you love stuffed cabbage, try this unstuffed cabbage soup that's full of the classic ingredients in a delicious new form that's just as hearty and warming.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 277 Calories

Ingredients

• 1 pound lean ground beef
• salt and ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 6 cups beef broth
• 1 teaspoon dried tarragon
• 1 (16 ounce) can Italian-style diced tomatoes
• 1 medium onion, diced
• 2 large cloves garlic, minced
• 1 teaspoon red pepper flakes, or to taste
• 3 carrots, peeled and diced
• 1 head cabbage, cored and cut into wedges
• 1 (15 ounce) can Italian-style tomato sauce
• 3 smoked sausage links, sliced
• 0.33333334326744 cup brown sugar
• 0.5 cup diced green bell pepper
• 0.5 cup diced red bell pepper
• 0.33333334326744 cup apple cider vinegar

Recipe Instructions

Step 1

Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.

Step 2

Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.

Step 3

Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.

Step 4

Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.