ground beef and cabbage soup

Key Culinary Tips for the Best Cabbage Soup

• 1. Build the Fond (Browning the Beef):
  Don’t rush browning your ground beef. Allowing the meat to sear against the bottom of a hot Dutch oven creates caramelized brown bits (the fond). When you pour in your broth and tomatoes, those bits dissolve into the liquid, acting as a natural flavor booster.
• 2. Cut the Cabbage Right:
  Chop your green cabbage into bite-sized squares or ribbons rather than shredding it too fine. This keeps it from turning into mush during the simmer, giving the soup a wonderful, satisfying texture.
• 3. The Secret Acid Finish:
  Cabbage and rich beef broths love a touch of brightness. Stirring in a small splash of apple cider vinegar, white wine vinegar, or a squeeze of fresh lemon juice right at the very end wakes up all the flavors and balances the richness of the beef.

Hearty Ground Beef and Cabbage Soup Recipe

• Prep time: 15 mins | Cook time: 30 mins | Servings: 6

Ingredients:

• 1.5 lbs lean ground beef (85/15 or 90/10)
• 1 tbsp olive oil or avocado oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced (optional, for extra sweetness)
• 1 small head of green cabbage, cored and roughly chopped (about 6-8 cups)
• 1 can (14.5 oz) diced tomatoes (undrained, fire-roasted adds great depth)
• 1 can (8 oz) tomato sauce
• 6 cups rich beef stock or broth
• 1 tsp Italian seasoning (or a mix of dried oregano and basil)
• 1 tsp salt and 1/2 tsp black pepper (adjust to taste)
• 1 tbsp Worcestershire sauce
• 1 tsp apple cider vinegar (added at the end)

Instructions:

1. Brown the Beef: Heat the oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Let it sear for a few minutes without touching to develop a crust, then cook until completely browned. (If using a higher-fat beef, drain off excess grease, leaving just a tablespoon for flavor).
2. Sauté the Aromatics: Add the diced onions, minced garlic, and sliced carrots directly into the pot with the beef. Cook, stirring frequently, for 3 to 5 minutes until the onions are soft and translucent and the garlic is fragrant.
3. Build the Broth Base: Pour in the beef stock, diced tomatoes (with juices), tomato sauce, and Worcestershire sauce. Scrape the bottom of the pot with your spoon to loosen any browned bits. Stir in the Italian seasoning, salt, and black pepper.
4. Add the Cabbage: Add the chopped cabbage to the pot. It will look like an overwhelming mountain of cabbage at first, but don’t worry—it will shrink down dramatically as it wilts into the liquid.
5. Simmer to Perfection: Bring the soup to a full boil, then immediately reduce the heat to low, cover the pot with a lid, and let it gently simmer for 20 to 25 minutes until the cabbage and carrots are tender.
6. The Finishing Touch: Remove the pot from the heat. Stir in the apple cider vinegar to brighten the broth, taste the soup, and add an extra pinch of salt or pepper if needed.
7. Serve: Ladle hot bowls of soup and serve alongside a piece of crusty sourdough bread or warm garlic butter toast.

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