American
Cabbage Patch Kids Soup
Ground beef, cabbage, tomatoes, onion, garlic and beef stock simmer into a simple soup that the original book compares to an open cabbage roll. That description is dead accurate and considerably less alarming than the recipe title if taken literally.
What It Is
This is a tomato-and-beef cabbage soup with garlic, Worcestershire, basil and cayenne. Optional grains can make it more filling.
Origin
Cabbage soups and cabbage-roll-style dishes are found across Central and Eastern Europe, including Polish, Slovak, Ukrainian and German traditions. This exact soup is a modern Dinner by the Minute version.
Fun Fact
Cabbage is a cool-weather crop from the Brassica family and is naturally high in vitamin C and vitamin K.
Ingredients
- ¾ lb ground beef
- 1 onion, diced
- 2½ cups beef stock
- 3 tbsp minced garlic
- 1 medium cabbage, thinly sliced then diced
- 2½ cups crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp dried basil
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ½ tsp salt
- Optional: 1 cup wild rice
Steps
- Cook ground beef and onion in a large pot over medium heat until the beef is cooked through.
- Add beef stock, garlic, cabbage, tomatoes, Worcestershire, basil, cayenne, salt and pepper.
- Cover and simmer over medium heat for at least 20 minutes.
- Add cooked wild rice or another grain if desired and heat through.
Notes
The source labels the original beef-and-beef-stock recipe vegan and vegetarian, which is incorrect unless substitutions are made.
Substitutions
Use ground pork, turkey or textured vegetable protein as suggested in the source. Add wild rice, quinoa, barley, bulgur or another grain. Use vegetable stock and plant-based protein for a meatless version.
Storage
Refrigerate for up to 4 days.
Freezing
Freeze in airtight containers for up to 3 months. If adding rice, freezing separately can help preserve texture.