German Cabbage Soup
1 1/2 heads of cabbage, chopped small
6 medium potatoes, diced (unpeeled)
1 pound ground beef
1 large onion, diced
1 tablespoon European-style mustard
1 tablespoon soy sauce
1 teaspoon cayenne pepper
Salt and pepper, to taste
1 1/2 cups beef stock
1 1/2 cups red wine
15-ounce can tomato sauce
5 to 6 tomatoes, cored and diced
Parsley, for garnish
In a large pot, cover cabbage and potatoes with water and bring to a boil. Reduce heat and allow to simmer, covered, until potatoes are fairly soft.
Meanwhile, in a large sauté pan, cook ground beef and onion over medium-high heat. Add mustard, soy sauce, cayenne and salt and pepper to taste. Mix well and allow to simmer (you may drain off some of the fat).
When potatoes are cooked, add beef stock, wine, tomato sauce and tomatoes. Cover and bring to a boil. Add ground beef mixture to cabbage, cover and simmer on medium-low heat about 1 hour. Garnish with parsley.
Serves about 16, and it’s thick enough to be a meal on its own.