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Sweet & Sour Beef-Cabbage Soup

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 1 tablespoon canola oil
    • 1 pound lean (90% or leaner) ground beef
    • 1½ teaspoons caraway seeds
    • 1 teaspoon dried thyme
    • 2½ cups frozen bell pepper and onion mix, thawed, chopped
    • 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
    • 6 cups reduced-sodium beef broth
    • 1 15-ounce can crushed or diced tomatoes
    • 1½ tablespoons honey
    • 1 tablespoon paprika, preferably Hungarian sweet
    • 3 cups coarsely chopped Savoy, or green cabbage
    • 1-2 tablespoons cider vinegar
    • ¼ teaspoon salt
    • Freshly ground pepper to taste


  • 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.
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