This is a bit of a cross between a soup and a stew, but does it really matter? It's unanimously delicious and definitely filling enough to be a meal in and of itself, not to mention warm and comforting for the winter time.
Ingredients
- 2 onions
- ¼ cup olive oil
- 2 lbs. ground beef
- 2 lbs. green cabbage, shredded
- 1 16 oz. can jellied cranberry sauce OR ½ cup brown sugar
- 2 15 oz. can tomato sauce
- 4 cups water
- salt
Directions
- Cut the onion into quarter rounds. Heat oil over medium-high in a wide frying pan and sauté the onions with a generous sprinkle of salt until translucent—about 10 minutes.
- Increase heat to high and brown the ground beef in small batches so the pan does not become overcrowded. As each batch is done, transfer it to a pot that is large enough to fit the rest of the ingredients.
- Once all the beef has been browned, add all the remaining ingredients to the pot. Mix so the ingredients are evenly distributed. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer approximately one hour. Check to ensure all the cabbage is soft before turning off the fire. Taste and add more salt if needed.
Serves: 10-12
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