Ingredients

The following ingredients have 8 Servings
  • 2 pounds lean ground beef
  • 1 large yellow onion, chopped (about 3 cups chopped)
  • 1 tablespoon freshly minced garlic
  • 1 (28-ounce) can diced tomatoes
  • 1 (10-3/4-ounce) can condensed tomato soup
  • 1/4 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 head cabbage (2-1/2 pounds), cored and chopped into about 2-inch pieces
  • Fresh chopped parsley, for garnish (if desired)

Instruction

  • Cook beef and onion in a dutch oven or soup pot over medium high heat, crumbling beef as it cooks until beef is browned and no longer pink (about 7-8 minutes).  Drain off grease.
  • Add garlic and cook an additional minute, stirring frequently.  Add diced tomatoes with juices, tomato soup, beef broth, Worcestershire sauce, salt, pepper and bay leaf.  Stir to combine.
  • Add chopped cabbage and stir to combine.  Bring to a boil.  Reduce heat to maintain a simmer.
  • Cover and simmer for 25-30 minutes (stirring occasionally), or until cabbage is tender.  Remove and discard bay leaf.
  • Sprinkle with fresh chopped parsley, if desired.