Friends, hear me out. I know you're thinking - how amazing can cabbage soup be? I get that because cabbage is one of those vegetables you either love or hate. Since I'm on the LOVE IT side of the aisle, I decided to come up with a recipe that I'll enjoy as well as potentially changing some haters' minds.


° 1 small head of chopped cabbage
° 2 pounds of lean beef
° 2 14 12 cans stewed or chopped tomatoes
° 1 packet of rutile
° 2 8-oz cans tomato sauce
° 1 onion chop
° 4 celery stalks, finely chopped
° 1 small bell pepper, finely chopped
° cut potatoes
° 2 tablespoons of sauce optional
° Beef Broth makes three cups of broth.
° spices. season to taste.
° Cayenne pepper
° chili powder
° 4 garlic cloves
° a pinch of salt
° Red pepper
° black pepper
° Salt

* Directions :

Saute celery, onion, bell pepper and garlic in olive oil and set aside
Brown the minced meat and dry the fat.
Gently toss cabbage in 4 tablespoons butter until cabbage is soft
Add cabbage and other ingredients until cabbage is soft and potatoes are soft
Combine all ingredients in a Dutch oven or large saucepan and cook until potatoes