Green Cabbage and Hamburger Soup

Cold, blustery fall nights call out for simple cabbage soup recipes like this one.

October 24, 2013

This cabbage soup is perfect to make when you or your family starts getting into the really busy holiday season. Just throw all the ingredients into the pot and simmer away! There will always be enough to share with whomever happens to show up. This is actually a perfect soup to put on a very low burner before we leave for church on Sunday morning. And, best of all it smells so good when we open the door.

If I am short on tomato paste, I use canned diced tomatoes instead. The results are not as "tomatoey" but still delicious.


The Honey Whole Wheat Cranberry Nut Bread is not just perfect for accompanying the soup (along with a hearty cheese), but toast it in the morning for a quick breakfast!

Green Cabbage And Hamburger Soup
Makes 6 servings)

1 large onion, chopped
6 cups shredded cabbage (about ½ large head)
6 cups water
3 Tablespoons sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon salt
4 allspice berries
3 black peppercorns
1 bay leaf
1 pound extra-lean ground beef
12 ounces tomato paste or 1 can (14.5 ounces) diced tomatoes (Eden carries BPA-free canned tomatoes)

In a large soup pot, combine the onion, cabbage, water, sugar, Worcestershire sauce, salt, allspice, peppercorns, bay leaf, and ground beef and bring to a simmer. Cook, covered, 1 hour, until the vegetables are well cooked and the soup comes together.

Stir in the tomato paste and cook until heated through. The soup can be served immediately but improves if simmered for 2 to 3 hours.

Honey Whole Wheat Cranberry-Nut Bread
Depending on the climate and time of year, flour may contain more or less moisture. If the dough seems too dry, add water, a tablespoon at a time, to achieve a smooth, stiff dough.
(Makes 1 loaf)

1 cup warm water (105° to 115°F)
1 package (1/4 ounce) or 1 scant tablespoon active dry yeast
½ cup nonfat dry milk powder
2 tablespoons butter, at room temperature or melted
1 teaspoon salt
1 large egg
3 tablespoons honey
1 cup dried cranberries
1 cup chopped walnuts or pecans (optional)
1 cup stone-ground whole wheat flour
1½ to 2 cups bread flour

In a large bowl, combine the warm water, yeast, dry milk, butter, salt, egg, and honey and stir to blend well. Set aside until the mixture begins to foam, 10 minutes. Stir in the cranberries and nuts (if using). Stir in the whole wheat flour. Gradually add enough bread flour to make a stiff dough. You may not need to use it all.


Turn the dough out onto a floured work surface. Invert the bowl over the dough and let rise for 15 minutes. During this time, the dough will come together and be easier to handle.

With floured hands, knead the dough until the ingredients are well mixed and the dough holds together in a smooth ball. Clean and lightly grease the bowl. Place the dough in the bowl and turn to coat. Cover with a cloth and let rise until doubled in bulk, about 1 hour.

Shape the dough into a round loaf and place on a greased baking sheet. Let rise until almost doubled in bulk, 30 to 45 minutes.

Meanwhile, preheat the oven to 350°F.

Bake until a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Transfer to a rack to cool.

Adapted from The Soup and Bread Cookbook