This comforting soup is a lighter take on a classic favorite, packed with fresh cabbage and savory flavors. It’s easy to make, hearty, and perfect for a cozy meal any day of the week.
Start by heating a Dutch oven or large pot over medium-high heat. Brown the beef and sausage, stirring occasionally, until they're cooked through and nicely browned, about 5 to 7 minutes. Drain off any excess grease, but keep about 2 tablespoons in the pot.
Add the chopped onion and bell peppers to the pot and sauté them in the meat drippings for around 3 to 4 minutes. Toss in the garlic and cook for another minute, just until everything is softened and fragrant—watch closely so the garlic doesn’t burn.
Pour in the beef broth, diced tomatoes, chopped cabbage, and carrots. In a small bowl, mix together 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 everything with salt and pepper to taste.
Bring the soup to a boil, then lower the heat and let it simmer gently for about 45 minutes, or until the cabbage is tender and the flavors have blended nicely. Give it a taste and add more seasoning if you think it needs it. Serve warm and enjoy!
- Use fresh cabbage for the best texture and flavor.
- Simmer the soup slowly to allow the flavors to blend well.
- Add a pinch of red pepper flakes if you like a little heat.
This soup is light, flavorful, and easy to make. It uses simple ingredients that come together to create a comforting meal. It’s perfect for anyone looking for a healthy option without the heaviness of traditional stuffing.
Serve this soup hot with a slice of crusty bread or a side salad. It pairs well with a dollop of sour cream or a sprinkle of fresh herbs like parsley or dill for extra freshness.
Store the soup in an airtight container in the refrigerator for up to 3 days. It also freezes well—just thaw and reheat gently on the stove before serving.
