One of Dave’s favourite comfort foods as a kid was his mom’s Main Dish Cabbage Soup. What’s interesting when you revisit an old recipe is the number of items that used to be pantry staples, but are now difficult to find. Dave has updated this family favourite.
- 1 lb (454gr) lean ground beef
- 1 medium onion, chopped
- 1 cup carrots, diced
- ½ cup diced celery
- ½ green bell pepper, chopped
- 4 cloves garlic, minced
- 2 Tbsp vegetable oil
- 2 Tbsp granulated sugar
- 1 tsp salt, to taste
- 1 tsp chipotle powder or 2 tsp chipotle puree
- ½ tsp paprika
- ¼ tsp black pepper
- 6 cups (1.4 litre) beef broth
- 1 large can (48 oz/1.4 litre) tomato juice
- 1 can (5½ oz /156ml) can tomato paste
- ½ cup red wine, optional
- 2 tsp Worcestershire sauce
- 1 small head of cabbage, 6 - 7 cups shredded (buy pre-shredded cabbage or use a food processor)
In a large soup pot, sauté ground beef over medium-high heat until lightly browned; remove beef to a plate. Reduce the heat to medium, add oil to the pot and sauté vegetables and garlic until softened. Add beef back to the pot along with all of the remaining ingredients except the cabbage and simmer uncovered for 1 hour, stirring occasionally. Add the cabbage to the pot, combine, and cover. Simmer approximately another 2 hours, adjusting seasonings as needed.
If the soup is too thick, add more beef broth or tomato juice as desired.
Serve with crusty bread for a whole meal dish. You can freeze any leftover after it has thoroughly chilled and keep in the freezer for 3 months.