Recipe Background
Cabbage beef soup brings savory comfort with tender beef, cabbage, and beans.
Cabbage beef soup is a hearty amalgamation of rich, savory flavors perfect for a cozy meal. As it simmers away, the aroma of beef mingles with earthy cumin and sweet onions, creating a welcoming scent that fills the kitchen. Each spoonful offers a satisfying texture; tender beef unfolds alongside soft, shreds of cabbage, and plump kidney beans add heartiness. There's a comfort here that's hard to resist, especially during colder months.
In the slow cooker, magic happens. The tomato sauce deepens in color and flavor, weaving together the essences of all the ingredients. Allow time for the flavors to meld—cooking low and slow ensures each bite is infused with warmth. One tip: browning the beef until the edges deepen before draining excess grease enhances the taste and adds a touch of smoky complexity.
Sharing this dish transforms mealtime into an engaging experience. Piping hot bowls bring everyone to the table, enticing conversation and laughter as the pot is passed around. This simple yet fulfilling soup doesn't just fill the stomach; it gathers people and stories, a true testament to home cooking.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 large onion chopped
- 5 cups cabbage shredded
- 2 (16-ounce) cans red kidney beans drained
- 24 ounces tomato sauce
- 2 cups water
- 4 beef bouillon cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- Heat the oil in a large stockpot over medium-high heat.
- Add the ground beef and the onion to the oil and cook, while crumbling the beef, until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain the excess grease.
- Transfer the beef mixture to a slow cooker.
- Add the cabbage, the kidney beans, the tomato sauce, the water, the bouillon cubes, the cumin, the salt, and the pepper to the beef mixture and stir to combine.
- Cover the slow cooker and cook, stirring occasionally, on low heat for 6-8 hours or high heat for 4 hours.
- Serve.
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