Easy Unstuffed Cabbage Soup

Ingredients 0/15

Step 1

Warm a Dutch oven or a large pot over medium-high heat. Brown the beef and sausage, stirring occasionally, until they’re nicely cooked through, about 5 to 7 minutes. Drain off most of the grease, but leave about 2 tablespoons in the pot for flavor.

Step 2

Add the chopped onion and bell peppers to the pot with the meat drippings. Cook everything together over medium-high heat for around 3 to 4 minutes until the veggies start to soften. Toss in the garlic and cook for another minute, just until you can smell that lovely aroma—be careful not to let it burn.

Step 3

Pour in the beef broth, diced tomatoes, chopped cabbage, and carrots. In a separate bowl, mix the tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire sauce until the sugar dissolves. Stir this mixture into the pot along with the red pepper flakes. Season with salt and pepper to your taste.

Step 4

Bring the soup to a boil, then lower the heat and let it simmer gently for about 45 minutes. This gives the cabbage time to get tender and lets all the flavors come together. Give it a taste at the end and add more seasoning if you think it needs it. Serve warm and enjoy!