Cabbage is both a nourishing and inexpensive way to feed a large group of people. The secret to this recipe is the addition of light brown sugar. It adds a sweetness to the dish that prevents the cabbage from tasting too bland.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
Yield:Serves 12 1x
Category:Soups
Ingredients
Scale
1 tablespoon olive oil
1/2 red onion, chopped
2 carrots, sliced
2 garlic cloves, minced
8 cups chopped green cabbage
8 cups beef broth
2 (28-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
1/3 cup packed light brown sugar
1 tablespoon Worcestershire sauce
3–4 sprigs thyme
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1–2 teaspoons balsamic vinegar
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and garlic and cook for 5 minutes.
Stir in the cabbage, broth, tomatoes, tomato paste, brown sugar, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1½ to 2 hours, until the vegetables are tender.
Add the vinegar and more salt and pepper, if needed. Remove the thyme sprigs.
