Love it! Eat it almost every day. I make a big pot on the weekend and can it in 12oz jars and usually get 6 - 7 servings that I take to work for lunch. It's very filling and low in calories. I prefer to use a canned tomato sauce to the diced tomatoes. When I do use diced tomatoes I get the ones with Italian herbs. I've used both savoy and red cabbage but I prefer to use the red for its flavonoids. I use fresh bell pepper (red yellow or orange) & onion instead of frozen and a granny smith apple.
Just as advertised! The soup was just as described with a sweet taste but a slight kick. I followed the other reviewers recommendations and added some potatoes. Also i added a carrot (for color). The only thing i noticed was that as the savoy cabbage cooked (took longer than anticipated) the apple disintegrated. I would make this again as it was easy and i had most of the ingredients in the pantry already. Pros: Easy to make
Wonderful blend of flavors I've never been much a soup person but I love cabbage so I was curious enough to give it a try. It's fast and easy to put together and unbelievably tasty! Thanks to this recipe I've finally met my soup soulmate! Pros: Easy to make delicious
Tasty autumnal warmer This is a delicious meal that we ate on our 5:2 diet fast day. A small amount is filling so perfect for this. I live in the UK and don't have the frozen onion pepper thing but I just added fresh ones after roasting them a little in the oven to soften and caramelise a bit. I can see substituting or adding root veggies but haven't tried it. Pros: Well-balanced great way to use cabbage
Very flavorable Tried this soup last winter and wasn't really sure if I'd like it but I couldn't stop eating it after the first bite. Looking forward to the colder weather soon to make this again and again.
We Loved It!!!! I used a savoy cabbage and did not have caraway seeds on hand. I substituted cumin seeds - and this soup still turned out great. I also took another person's suggestion on a previous post and added 3 small potatoes I had already par-boiled. So easy -you can't fail with this recipe. Can't wait to try with caraway seeds. I will definitely be making this again. Pros: Easy & Quick to put together Cons: None
Change it up a little I used what I had in my fridge. Red pepper instead of green tomato paste and extra broth instead of canned tomatoes and combination of hamburger and chorizo soy sausage instead. Couldn't even taste the apples so they were fine! Quick and healthy! Pros: quick to put together use leftovers in fridge warm and full of flavor well balanced Cons: not really
Eh So I know I'm obviously in the minority but I didn't like this recipe. I followed it to a T. I thought it lacked flavor even with the caraway seeds and vinegar. I was hoping it would taste like cabbage rolls but it does not. I won't be making this recipe again. Pros: Easy Cons: Not a whole lot of flavor
We Could Not Stop Eating it We added about 3 small diced potatoes and used about 8 cups of beef broth. Two small diced golden delicious apples diced water chest nuts (for crunch) and some spicy sriracha sauce = deliciousness! Also consider adding more frozen vegs like just plain froz mixed soup veggies. You should add as much apple cider vinegar as you like. Will def make again probably next week! Pros: Lots and lots of veggies
Best Soup Ever! The perfect balance of sweet savory and sour! I loved the apple and vinegar in the soup! We added potatoes and certainly recommend doing so. Also I would suggest not using regular green cabbage. We used savoy cabbage and it made the soup. Overall one of the best soups I have ever had and can't wait to make it again! Pros: Everything Cons: none
all the best German flavors without the fried food! My whole family ate this like it was the last soup on earth! So tasty! I added a whole small cabbage and a little more broth to stretch. Pros: Healthy filling Cons: NO CONS!
This was a great recipe! It has lots of flavor and taste. The only thing I did differently was using stew beef instead of ground beef. I would recommend 1 T of cider vinegar vs. 2. Pros: Lots of great veggies! Cons: No noodles so my kids didn't eat it.
I made this soup with a few modifications and it was amazing! I added some carrots mushrooms and used fresh Yummy peppers (very sweet) and fresh red onion. I also used low-salt broth and low salt stewed tomatoes and Napa Cabbage. To enhance the German flavor I also grated in a bit of fresh ginger. I cooked it about 2 hours longer than the recipe required. That helped intensify the flavor without added salt. The one thing I did do that I now regret is adding some Ditalini pasta. The pasta absorbed too much broth even though I added it at the very end. I suggest that pasta be cooked separately and added at serving time.
This recipe is a keeper. It is very nutritious low-calorie and tasty due to the wonderful flavor combinations and ground beef. I did not have the frozen bell pepper and onion mix so just used 2.5 cups of chopped onions green and red bell peppers instead. And the only apple I had was Macintosh so I just used that. Anyway this recipe turned out great highly recommended.
I was nervous about this recipe because usually I dislike paprika but it was wonderful! I used a Fuji apple and you couldn't tell there was apple in there so I'm not sure what the fuss was for the readers who didn't like it. Maybe it depends on how soft the apple gets? I also used fresh peppers and onions since that's what I had and mushrooms I was trying to use up. I used Napa cabbage---I think I would like it with more cabbage but since Napa is softer (less dense) than regular cabbage it could just be that using Napa requires more than 3 cups. The whole family enjoyed it! --giddy
I too used fresh red onions and peppers and I added some white wine to get that richness that I like in a soup. The result was absolutely delicious--filling and satisfying. Loved the combination of sweet and sour. I froze individual portions and of course the soup tasted even better the next day.
I made this recipe almost exact. Only things we did different was to just add a bit more onion and bell pepper I used a whole medium vidalia onion and a medium green bell pepper. We also put in an extra cup of cabbage and beef broth and of course just a little more on the seasonings too. And I loved the golden apple didn't think I would but it was great. This recipe was amazing and completely delicious we served it with Jewish Rye bread. I can't wait to go home and eat some more of it!!!
This is a splendid healthful soup by my standards. I too used fresh green bell papper and onions omitted the honey and used red cabbage which I had on hand--changed the color of the soup. Caution to others who use salt plentifully the 1/4 tsp is sufficient. I froze half of the recipe and already have eaten that. Distributed the recipe to the healthy lifestyles group I belong to. By the way I frequently use lemon juice or vinegar in broth soups.
This was a fantastic winter dinner that packed in so much nutrition for my family! I had fresh onions but no bell peppers so I sauteed the onions in the oil before adding the beef. It was definitely better the next day but both times we had it it had such a rich layering of flavors. Good bread is a must with this wonderful soup.
So easy and cheap when you do the math- i used 4 cups beef broth and 2 cups water to cut back on the sodium and i figured with all the great spices would make up for it which they did! the caraway seeds are fantastic! (and so good for you) and very quick to make.
For some reason I accidentally put in chicken broth but the soup was still super-delicious! I ground up the caraway seeds since I don't like the texture of them whole and used fresh red bell pepper and onion. I didn't think I would like the apple but in this soup it added a great sweet bite!
I took this for our "soup & bread" supper at church tonight then had to come home look up the recipe so I could print a STACK of them. EVERYONE wanted the recipe!!! The only thing I did different was to use fresh onion & pepper and added an extra apple.
We LOVED this soup. I'm on a strict "no white" diet but thought my husband needed some starch of some kind so I served his soup over fresh cooked wide noodles. The soup is delicious on it's own however. This is really a keeper of a recipe.
My boyfriend and I love this soup! We always AT LEAST double the recipe for plenty of leftovers (freezes well). We're vegetarians so we use veggie crumbles instead of the beef and veggie broth in place of the beef broth. We usually add more tomatoes than called for and also add potatoes for some extra substance as suggested in the recipe. This is a great recipe and so easily adaptable for what's on hand.
Delighted the colder weather is here again- time to start enjoying this soup! It's great as is but have made a few changes. I ALWAYS DOUBLE the onions peppers and cabbage- like the extra veggies. A bit of hot pepper adds some zing. I live in Turkey and beef is VERY expensive here so now make it most of the time with ground chicken thighs. I still use the beef broth and add 1- 1 1/2 TBSP Worcestershire sauce to up the meatiness. Equally delicious!! Soup freezes beautifully so always ready to go. Yet another Eating Well recipe that's in my top 10 favorite recipes!!
Pretty Good It is very filling. A very good soup to make during the winter season. The only thing I didn't like was the apple. The beef broth and the tomatoes did not go well with the apple. I think next time I will omit it or just use less.
Ridiculously Good! I just made this for the first time. I was a bit skeptical when reading the ingredients but decided to give it a try based on the reviews. This is GREAT! I used grass fed beef a fresh vidalia onion fresh red bell pepper and agave nectar instead of honey. Those are the only changes I made and it is fabulous. Love love love and this is now a favorite in my recipe book. Pros: Easy delicious