Sweet and Sour Beef-Cabbage Soup

Article Written by Dixie
© Meredith Corporation. All rights reserved. Used with permission.
  • 30 min
  • 6 servings
  • 240 cal

“Particularly nice served with crusty rye bread.”

  • Ingredients
    • 1 tbsp canola oil
    • 1 lb lean (90% or leaner) ground beef
    • 1½ tsp caraway seeds
    • 1 tsp dried thyme
    • 2½ cups frozen bell pepper and onion mix, thawed and chopped
    • 1 medium Golden Delicious or sweet-tart cooking apple, unpeeled and diced
    • 6 cups reduced-sodium beef broth
    • 1 15-oz can crushed or diced tomatoes
    • 1½ tbsp honey
    • 1 tbsp paprika, preferably Hungarian sweet
    • 3 cups Savoy or green cabbage, coarsely chopped
    • 1 to 2 tbsp cider vinegar
    • ¼ tsp salt
    • Freshly ground pepper, to taste
  • Directions
    • Prep
      5 min
    • Cook
      25 min
    • Ready in
      30 min
    Step 1
    Heat canola oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme; cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
    Step 2
    Stir in broth, tomatoes, honey and paprika, and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook, until barely tender, 3 to 4 minutes more. Season with vinegar, salt and pepper to taste.
Ingredients
  • 1 tbsp canola oil
  • 1½ tsp caraway seeds
  • 1 tsp dried thyme
  • 2½ cups frozen bell pepper and onion mix, thawed and chopped
  • 1 medium Golden Delicious or sweet-tart cooking apple, unpeeled and diced
  • 6 cups reduced-sodium beef broth
  • 1 15-oz can crushed or diced tomatoes
  • 1½ tbsp honey
  • 1 tbsp paprika, preferably Hungarian sweet
  • 3 cups Savoy or green cabbage, coarsely chopped
  • 1 to 2 tbsp cider vinegar
  • ¼ tsp salt
  • Freshly ground pepper, to taste
Directions
  • Prep
    5 min
  • Cook
    25 min
  • Ready in
    30 min
  • Step 1
    Heat canola oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme; cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
  • Step 2
    Stir in broth, tomatoes, honey and paprika, and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook, until barely tender, 3 to 4 minutes more. Season with vinegar, salt and pepper to taste.