Unstuffed Cabbage Soup
INGREDIENTS:
- 1 tablespoon olive oil
- 1 1/2 to 2 pounds lean ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 tablespoon cider vinegar or wine vinegar
- 1/2 teaspoon ground cinnamon
- dash nutmeg
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
DIRECTIONS:
- In a Dutch oven or large skillet, heat olive oil over medium heat.
- Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
- Add the garlic and continue cooking for 1 minute. Drain off grease if there is any.
- Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt.
- Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.