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.

Click here for a non-sweet version of the dish.


  • 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


  1. 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.
  2. 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.
  3. 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