This One-Pot Hamburger Cabbage Soup Is a Total Hit
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During the winter there’s nothing better than a bowl of homemade soup. Give me tomato! Give me broccoli-cheddar! Give me all the soup! It’s easy to whip up, makes your home smell delicious, and is great to freeze for later. If you’re looking for a delicious new recipe to add to your repertoire right now, then allow me to present this one-pot hamburger cabbage soup. It’s a winner.
Cabbage soup is a healthful winter classic full of beans and vegetables, but it can be a polarizing dish, because some people find the taste to be too bitter. This recipe avoids any bitterness by browning all the meat, celery, and cabbage until it’s nice and soft before adding any stock. That makes the soup rich and flavorful with a beefy broth — nothing bitter to be found here.
After the cabbage is browned, you fill the pot with diced tomatoes, drained kidney beans, and some seasoning (garlic powder, paprika). Then you fill your pot with beef stock or beer (!) and allow it to sit at a low simmer for about an hour, which makes the cabbage cook down and become rich and buttery. The kidney beans add a nice texture, too, so the soup is not too thick but still feels substantial.
If using an Instant Pot, the vegetables can be browned in the pot on sauté mode before using the Instant Pot as a slow cooker for about four hours, or as a pressure cooker for about five minutes with natural release. When using a traditional slow cooker, the author recommends browning the meat and cabbage in a separate pan first; it might be an extra step, but it’s essential for that rich, buttery flavor.
Get the recipe: Hamburger Cabbage Soup from Sweet C’s