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Un-stuffed Cabbage Soup


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Un-stuffed Cabbage Soup


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16 Ratings16 Ratings16 Ratings16 Ratings16 Ratings (16 Ratings)
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Un-stuffed Cabbage Soup

A classic, Cabbage Soup recipe that will even have teenagers asking for more.


  • Prep Time : 5 min
  • Cook Time : 2 hour
  • Ready Time : 2 hour, 5 min


6 to 8 servings s


  • 1 pound:stew beef, cubed
  • 1 tablespoon:olive oil
  • 1 (16-ounce) bag :shredded white cabbage
  • 1 (16-ounce) can:crushed tomatoes
  • 2 cups:tomato sauce
  • 3 cups:water
  • 2 tablespoons:lemon juice
  • 2 tablespoons:white vinegar
  • 1/2 cup:light brown sugar, packed
  • 1/4 cup:granulated sugar
  • 1/2 teaspoon :onion powder
  • 1 tablespoon :sea salt



  1. Rinse meat and pat dry. In a 6-quart stockpot, heat olive oil and brown beef over medium heat for 2 minutes, stirring.
  2. Add cabbage, tomatoes and tomato sauce, water, lemon juice, vinegar, both sugars, onion powder and salt.
  3. Bring to boil. Skim off any foam and discard.
  4. Reduce to a simmer, cover and cook for at least 2 hours. Longer is fine; you really want the flavors to mellow. Ladle into bowls and serve.

This recipe is a classic. When I put the word out that I was doing a cookbook, I got three versions of it and I rolled them all into one. We tested it on a bunch of 14-year-old boys and they were licking their bowls and asking for seconds.

It is a sweet recipe so you can use less sugar if you prefer and/or add a teaspoon of pepper for an extra kick.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




28 Responses to Un-stuffed Cabbage Soup

  1. liking what I see.

  2. avatar says: batya_a

    Dare I even make suggestions on a JGeller recipe?
    Here goes-
    As the beef is browning, sprinkle on 2Tbsp flour. Adds some thickening and flavor to the broth.
    To the browned beef, add the tomato sauce and the water, but hold back the other ingredients. Simmer for 1hr. Then add the veggies and rest of the ingredients. This will make the meat very soft, the broth very meaty, and the vegetables fully cooked but not mush.
    Enjoy, this soup is delish!

    • LOL!!! and sure so happy to have your suggestions and thrilled you shared them with all of us here on this thread.

  3. avatar says: rlinzer

    I made this with meatballs instead of the stew meat and it was a big hit!

  4. avatar says: Ann G

    Good comfort food – a bit too sweet for my taste, but that is easily corrected by the individual. Rather than onion powder, I am a fan of lightly sauteed onions (add with the meat). This will increase the sugar – but again, it can be corrected at the end.

  5. avatar says: pixframe

    Since I can’t eat beef, I made the recipe replacing the beef with boneless turkey thigh meat. Instead of the lemon juice I used citric acid (a trick I learned from my grandmother). Also, a half hour before being done I added a half cup of raisins (another one of my grandmother’s additions to her sweet and sour recipes). With these two tweeks, the soup really “hit the spot”.

    • OH yay I am so happy! Thanks for sharing your adaptation with all of us.

  6. This soup is so delish! I made no changes and it is so easy with ingredients you probably have in your house right now.

    • I am thrilled you enJOYed it and SO totally agree I love how easy it is.

  7. avatar says: Tzivia

    I’m so proud of myself just finished making this for supper and its only 1:15. Can’t taste it yet to a just seasoning because still need a few more cups of coffee. But it does smell good. Ok so here’s my question I sent my husband a txt telling him that for once super is ready early and guess what he reminds me that we have a wedding tonight go figure. My question is will this stay until shabbos in refrig (cuz tomorrow need to make dairy) or could I freeze it

    • I haven’t made this, but I am pretty confident that it will reheat well for Shabbos, I am not as sure about freezing, but I think it would work too. Hope you like it.

      • Hey Tzivia (LOL!) Tamar is totally right this will keep in the fridge for Shabbos and freezes BEAUTIFULLY!!!!

  8. I took Batya_a’s suggestion of cooking without the veggies for the first hour – the cabbage was plenty soft after just the 2nd hour of cooking. I don’t like things too sweet so I used just 1/4 cup of the brown sugar. It came out perfectly. I did everything else as written (taking the suggestion of adding black pepper) except that I also added brown rice. For the rice, in the last 45 mins I added an extra 3 cups water and 1 cup raw brown rice, brought back up to a boil, then simmered (covered) for the last 45 mins. Delicious! One thing though, the stew beef wasn’t melt-in-your-mouth soft. It probably could have done well with an extra hour of cooking. I will make this one again and again!

    • Awesome add in with the rice and yes if you didn’t find the meat tender enough just keep it cooking longer. It also freezes beautifully and the process of rewarming it softens the meat as well.

  9. Tasted just like stuffed cabbage without all of the work of rolling them. Like others, cut the sugar a bit so it wasn’t too sweet. Otherwise, wouldn’t change a thing.

  10. avatar says: alperjf

    I made this for dinner the other night – it was so simple and I have plenty left over! It is a perfect wintertime one-pot meal. I think for the leftovers, I will add in some rice or potatoes, and let the meat cook down even a bit more, like was suggested above!

  11. avatar says: bshmagin

    This soup was a hit at my Shabbos table last week! I did follow the suggestion of browning the meat first and adding flour to thicken the broth. I also took out the meat after that step and cut it into very small pieces and removed extra fat. That spread the meat throughout the soup and ensured nobody got a piece that was too big or difficult to eat. A definite winner!

    • Such a good idea to cut the meat into smaller pieces! Next time I make this, if I have the energy to patchke with it, I’m going to do that!

    • bshmagin: Thanks so much for sharing your tip so happy you enJOYed and found the other comments helpful!

      • Made this for the second time, took the suggestion of chopping the stew beef into smaller cubes — found that not only did this distribute the meat more evenly, but also the meat was more tender without having to cook longer! Hooray! (As before, I added black pepper, used only 1/4 c brown sugar, and added 1 c. uncooked brown rice and extra 3 c. water for the last hour of cooking.) This is a perennial favorite!

  12. avatar says: SeffiScho

    The soup was good but a bit too sweet for my family, if I make it without the sugar and use ground beef ii stead will it still come out nice?

    • it will be fine without the sugar (you may in the end decide that you just want to half the sugar or cut it down by 75% but perhaps not all) – as for the ground beef – if you go that route I would suggest meatballs

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