Tag: cabbage

  • Hamburger Cabbage Soup approved by picky eaters

    Hamburger Cabbage Soup approved by picky eaters

    Yes, you read that right-cabbage! This recipe for hamburger cabbage soup was a huge hit with my whole family. One day my neighbor gave me a large head of cabbage, about the size of a basketball or volleyball, and I was not sure what to make with it.  Of course, there is the popular stuffed cabbage, but my picky eater has tried that before and turns his nose up at it.  Then there were recipes for sautéed, roasted or fried cabbage.  I did not think those would go over well, either. 

    Simple Ingredients

    The ingredients for this soup are simple. An option for the diced tomatoes and kidney beans is to get them canned. You could alternately dice fresh tomatoes. A variety of spices and sugar, most of which you may already have in your cabinets, a bottle of tomato juice, a head of cabbage, celery and burger make up this yummy meal.

    I went to my recipe books and found a recipe for burger and cabbage soup, but it still was not quite right for my family’s tastes. I changed some of the ingredients and amounts of other ingredients and came up with a meal that my kids cheer for. My oldest did not always eat soup, but is slowly accepting different kinds of soup. I usually serve this with applesauce on the side and with or without saltine crackers.  The first time we had this, my kids finished their food – my oldest two even had thirds! The recipe that I use makes enough for us to have left-overs a couple of times.  Instead of left-overs, sometimes we freeze it to warm up for a quick meal at a later date.   

    Tell me if you enjoyed this as much as we do!

    Hamburger Cabbage Soup approved by picky eaters

    Recipe by KalmiaMom3Course: Dinner
    Servings

    20

    servings
    Prep time

    45

    minutes
    Cooking time

    1

    hour 

    15

    minutes

    Ingredients

    • 2 lbs. burger

    • 1/4 tsp. garlic powder

    • 1 stalk celery

    • 1 large head cabbage

    • 2 14.5 oz. cans diced tomatoes

    • 46 oz. tomato juice

    • 3 Tbsp. sugar

    • 3 beef bouillon cubes

    • 2 15.5 oz. cans kidney beans, rinsed and drained

    • 2.5 tsp. salt

    • 6 c. water

    Directions

    • Brown the burger in a skillet on the stovetop.
    • Wash and chop all celery.
    • Wash and chop cabbage into about 1″ squares.
    • Add all ingredients to a large stock pot.
    • Bring to a boil, then simmer for about 1 hour.

    “The faithful love of the LORD never ends! His mercies never cease. Great is his faithfulness; his mercies begin afresh each morning.” (Lamentations 3:22-23, NLT)