A Savory, Fulfilling Cabbage Meat Soup, made with Salted Cabbage and choice Meat with Frozen Vegetables in a wonderful Soup base. It is delicious in its own right and can accommodate any kind of meat you may want to add. Use ground or diced Beef, Chicken, Pork or Sausages. Serve it up as the main course with some buttered dinner rolls, and save the leftovers for a quick lunch.
Servings: 8 portions
Equipment
- 1 Soup Pot
- 1 Bowl
- 1 Digital Scale
Ingredients
- 1 lb Ground Beef & Pork - or just ground beef or pork
- 1/2 lb Cabbage - or more, Salted
- 1 Onion
- 3 Cloves Garlic
- 1/4 C Evoo & Tomato Paste - each, can use Butter instead of EVOO
- 2 C Frozen Vegetables
- Salt & Pepper - to taste
Soup Base
- 5 C Water
- 3 C Tomato Juice
- 1/2 C Sweet Pimento Paste
- 3 Tbl Hodi Smoked Sweet Paprika
- 2 Tbl Lemon Juice & Chickpea Flour - each
- 2 Cubes Bouillon - Beef, Pork, Chicken or Vegetable
- 1/4 tsp Ground Bay Leaves
Instructions
- Chop or tear the Cabbage into bite size pieces and weigh out 1/2 lb. Slice off any thick pieces of Stems and place into a bowl. Add 3/4 tsp Sea Salt, Toss & Crush the Cabbage, mixing it well. Set aside to soften for about 1 hour.Combine the soup base ingredients into a large mixing bowl to whisk together and set aside until needed.
- Add EVOO & Tomato Paste in a soup pot or wok and heat over Max heat. Cook for a few minutes, mixing every so often. Add the Ground Beef and Brown.If using butter with the tomato paste, start it at medium heat and then turn the heat up to max after adding in the meat.
- Then add the Onions & Garlic along with the Squeezed Cabbage. Squeeze the Juices out from the Cabbage as you add it to the pot. Continue to cook while mixing until the Cabbage has softened more, just a few minutes.
- Add in the Soup Base and mix well. Cover and bring it to a boil, mixing every few minutes. Reduce the heat to medium, cover and simmer for 10 minutes.
- Add the Frozen Vegetables, mix well and continue to simmer for 10 minutes, mixing every so often. Mix again before covering and removing from the heat to rest for 20 minutes. Adjust the seasoning if needed and serve.
Notes
The Cabbage can be salted the night before or first thing in the morning before making the Cabbage Meat Soup. Another option is to salt a whole Cabbage and portion into Ziploc bags to freeze for a later time. It can be added directly to Cabbage Meat Soup from frozen.
To Salt a whole Cabbage, core the Cabbage and tear into bite size pieces. Slice off any thick stems and discard. Weigh out the total amount of Cabbage in grams and multiply by 0.02 to get 2% Sea Salt in grams.
An example, a whole cabbage that has been cored and torn into pieces weighing a total of 3 lbs will need about 27g of Sea Salt or about 9g of sea salt for every 1 lb/454g of Cabbage.