cabbage soup






  • 4 cups of browned ground beef (approx 2 pounds)
  • salt and pepper as desired
  • 4 cups of shredded cabbage
  • 1 cup of shredded carrots
  • 2 medium onions, finely chopped
  • 4 cloves of minced garlic
  • 12 cup of tomato puree
  • 1 cup of white vinegar
  • 2 tbsp of oregano
  • 2 tbsp basil
  • 4 tsp brown sugar


1-  In a large skillet, brown ground beef with onions and garlic.

2-  Prep your shredded veggies and prepare to layer.

When making soups, I recommend layering the ingredients.  I don’t always precook the ingredients together because they will meld in the pressure cooker. The reason for layering the ingredients is so that you get a somewhat equal amount of each item in your soup.  Otherwise you run the risk of having a jar of really chunky meaty soup and a jar of mostly broth.

3- Divide your ingredients by the number of jars you’ll be using.  I used four sanitized 2-quart jars for this recipe. Proceed to layer the ingredients in equal parts in the following order: meat, cabbage, carrots.

4-   In a blender, puree your tomatoes.  You can used canned tomatoes, tomato juice from your garden, or a vegetable-tomato juice mixture.  Add your sugar, vinegar and herbs to this.

5- Fill the jar the rest of the way with water, leaving an inch of headroom.


6- Process in a pressure canner at 10-11 pounds for 90 minutes.   Be sure to adjust for altitude.

When it’s time to serve your Great cabbage, you can do it in a few different ways:

  • As is, right out of the jar
  • With 1 cup of already cooked rice stirred into it
  • Cook a cup of rice in the soup, which will soak up most of the liquid, turning it into more of a Great cabbage casserole.
  • Some people like cabbage topped with sour cream.

Butheina Alnounou

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