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Pantry Shortage Cabbage Stew

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“A hearty stew packed with flavors. My family eats this right up ,served with biscuits or a salad.”
READY IN:
25mins
SERVES:
10
YIELD:
10 to 12 1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin by browning beef in skillet, while the beef is browning, pulse in a blender, the canned ingredients , and the bullion cube. Pour the tomatoe pur'e into a large soup pot. Add 4 to 6 cups of water to the tomatoe mixture and heat on high to boil. While the beef is still browning, shred the cabbage , and mince the onion . Drain the meat if needed, and return to the pan , add the cabbage and onion at this point , allow to saute until wilted. Meanwhile add 1 envelope of lipton vegetable soup to the tomatoe base, stir and reduce to medium heat. Add the Meat/Onion/Cabbage mixture to the base. Add salt.Stirr and Simmer on medium heat until all flavors are blended and cabbage/onions are thoroughly cooked. ( approx 10 minutes or more).
  2. Add water if the soup seems too thick or chunky to your taste.

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