SOUTHERN STYLE CABBAGE SOUP

Ingredients:

1 small head of cabbage-chopped

2 lbs of lean ground beef

2 14 1/2 cans of stewed or diced tomatoes

1 can of rotel

2 8 oz cans of tomato sauce

1 large onion chopped

4 stalks of celery finely-chopped

1 small bell pepper finely-chopped

Diced potatoes

2 tbs of salsa; optional

Knorr Beef Broth, makes three cups of broth.

Spices; season to taste.

Cayenne pepper

chili powder

4 garlic cloves

pinch of salt

paprika

black pepper

dash of Tony Chachere’s Creole Seasoning. I add a lot!

dash of Old Bay Seasoning

dash of Salt-Free Mrs Dash

Instructions:

Sauté celery, onion, bell pepper and garlic in olive oil and set aside

Brown ground beef and drain off fat.

lightly toss cabbage in 4 Tbsp butter until cabbage is tender

Add cabbage and other ingredients until cabbage is tender and potatoes are soft

Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.

He says…..

“I think y’all can experiment and add green beans, corn, lentils or any other vegetables that you like. I cook this often and never make it the same way twice. I really enjoy experimenting with various spices when I cook and decided to add Old Bay for an extra depth of flavor. The only thing that I wouldn’t change is the Knorr chicken or beef broth. I’ve found the Knorr broth that comes in the individual tubs you mix with water is superior to other brands because of the flavor and low sodium content.”

cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,