Scott's Recipe

Soup - Cabbage Roll

Category: Chili, Chowders, Soups & Stews

1-2 lbs hamburger, browned
4 onions, sliced in med wedges
1 cabbage head, coarsely chopped
1 large can diced tomatoes, not drained
1 large can of tomato sauce
4 cups water with 4 beef bullion cubes, or enough to cover the meat & vegetables
Garlic powder, salt & pepper to taste


1. Place all ingredients in large stock pot or Dutch oven. Use just enough water/bullion cubes to cover, you may find you only need two cups, you may need more, depending on the size of the cabbage head.
2. Simmer, covered, until cabbage and onions are tender. I cook for 2 or 3 hours, but the cabbage will be tender in one hour.
3. Thicken with cornstarch and water if too thin for your taste.
4. Serve over rice.