Sweet & Sour Beef-Cabbage Soup

This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage-ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage. Recipe by Nancy Baggett for EatingWell.

Nancy Baggett

Used by permission. (c) Eating Well, Inc.

Sweet & Sour Beef-Cabbage Soup

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    1 tablespoon canola oil 1 15-ounce can crushed or diced tomatoes
    1 pound lean (90% or leaner) ground beef 1 1/2 tablespoons honey
    1 1/2 teaspoons caraway seeds 1 tablespoon paprika, preferably Hungarian sweet
    1 teaspoon dried thyme 3 cups coarsely chopped Savoy, or green cabbage
    2 1/2 cups frozen bell pepper and onion mix, thawed, chopped 1-2 tablespoons cider vinegar
    1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced 1/4 teaspoon salt
    6 cups reduced-sodium beef broth Freshly ground pepper to taste


    Prep: 30 min Total: 30 min (Quick)
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    • 1

      Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.

    • 2

      Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

    nutritional information

    4 g
    10 g
    Saturated Fat:
    3 g
    20 g
    20 g
    705 mg
    Monounsaturated Fat:
    5 g
    2 1/2 vegetable, 2 lean meat, 1/2 fat
    54 g
    Carbohydrate Servings:
    717 mg
    Nutrition Bonus:
    Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv).
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