Ingredients
• 1 lb ground beef or beef stew meat (cut into small cubes)
• 1 small head of cabbage, chopped or shredded
• 1 large onion, diced
• 2 cans (14.5 oz each) diced tomatoes (do not drain)
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 2 large carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
Preparation
1. Brown the Meat: In a large pot or Dutch oven, brown the beef over medium-high heat. Drain any excess fat.
2. Sauté Vegetables: Add the diced onion, carrots, and minced garlic to the pot. Cook for 5 minutes until the onions are translucent and fragrant.
3. Combine Ingredients: Stir in the chopped cabbage, diced tomatoes (with their juice), tomato sauce, and beef broth.
4. Season: Add the oregano, basil, salt, and black pepper. Stir well to combine all flavors.
5. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 45–60 minutes. This allows the cabbage to become tender and the flavors to meld beautifully.
6. Adjust: Taste and add more seasoning if necessary.
7. Serve: Ladle into warm bowls and serve with crusty bread for a complete, comforting meal.