I love hot soup when the weather's cold! I ate this soup years and years ago in
the Cabbage Patch Inn, located in Snohomish, Washington. Snohomish is known
for their antique stores and the lady that owned the Cabbage Patch Inn was a
friend of a friend, so she gave me the recipe.
I used ground moose meat instead of beef and was it ever good. This soup is
loaded with nutrition and it is very simple to put together. The recipe is set up
for the soup to be made in a crockpot, but you can also make it in a regular
soup pot on the stove top; you just need to give it sufficient time over low heat
to cook the cabbage well. One way to save some time is if you shred the cabbage
instead of chopping it.
The chili and garlic powders are what makes it tasty--I add lots!
1 small head of cabbage, chopped
1 onion, chopped.
1 lb. ground beef, browned
2 small cans tomato sauce
1 can stewed tomatoes ( I chop them so the pieces are smaller)
1 large can kidney beans
2 stems celery, chopped
salt, garlic powder, chili powder to taste.
Brown ground beef with onion and drain. Place in crockpot with all other ingredients
and cook all day on low. Delicious served with freshly made french bread for dipping.