Cabbage Soup Without the Stuffing

Ingredients

• 1 pound lean ground beef
• 3 smoked sausage links, sliced
• 1 medium onion, diced
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• 2 large cloves garlic, minced
• 6 cups beef broth
• 1 (16 ounce) can Italian-style diced tomatoes
• 1 head cabbage, cored and cut into wedges
• 3 carrots, peeled and diced
• 1 (15 ounce) can Italian-style tomato sauce
• 1 teaspoon dried tarragon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon red pepper flakes, or to taste
• salt and ground black pepper to taste

Step 1

Warm a Dutch oven or large pot over medium-high heat. Brown the beef and sausage, stirring occasionally, until they're cooked through and nicely browned, about 5 to 7 minutes. Drain off any excess grease, but keep about 2 tablespoons in the pot.

Step 2

Add the chopped onion and bell peppers to the pot and sauté them in the meat drippings for around 3 to 4 minutes. Toss in the garlic and cook for another minute, just until everything is softened and fragrant—watch closely so the garlic doesn’t burn.

Step 3

Pour in the beef broth, diced tomatoes, chopped cabbage, and carrots. In a small bowl, mix together the tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire sauce until the sugar dissolves. Stir this mixture into the pot along with the red pepper flakes. Season everything with salt and pepper to taste.

Step 4

Bring the soup to a boil, then lower the heat and let it simmer gently for about 45 minutes, or until the cabbage is tender and the flavors have blended nicely. Give it a taste and add more seasoning if you think it needs it. Serve warm and enjoy!