Cabbage and Ground Beef Soup

Prep Time: 1 and 1/2 Hours
Yields: 8 Servings

This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking.


1 small cabbage, cubed
1 pound ground beef
1 cup diced onions
1 cup diced celery
1/2 cup diced bell peppers
1/4 cup minced garlic
1 (5½-ounce) can tomato juice
1 (10-ounce) can stewed tomatoes
1 (10-ounce) can Rotel® tomatoes
3 (20-ounce) cans red kidney beans
1/4 cup white vinegar
1/4 cup sugar
2 cups chicken or beef stock
salt and black pepper to taste
Louisiana hot sauce to taste


In a cast iron Dutch oven, brown ground beef over medium-high heat. Stir constantly to render fat while chopping to separate beef. Drain fat then blend in onions, celery, bell peppers and garlic. Cook 5 minutes. Add tomato juice, stewed tomatoes and Rotel tomatoes. Bring to a rolling boil and reduce to simmer. Blend in beans, vinegar, sugar and cabbage. Pour in stock and continue cooking 30 minutes. Season to taste with salt, pepper and hot sauce.