Mennonite Cabbage Soup is a hearty, wholesome, and comforting meal that’s perfect for busy weeknights or cozy family dinners. Made with ground beef, fresh cabbage, carrots, celery, and a rich savory broth, this soup is flavorful, filling, and budget-friendly. Its simple preparation makes it accessible for cooks of all levels, while the optional addition of rice or a dollop of sour cream elevates the dish to a satisfying, complete meal.
Packed with vegetables and protein, this traditional Mennonite recipe combines warmth and nutrition in every bowl, making it a must-try for anyone who loves easy, delicious soups.
Jump To :
What is Mennonite Cabbage Soup?
Mennonite Cabbage Soup. It sounds so…wholesome, doesn’t it? But where did it come from? Did a group of Mennonites spontaneously decide that cabbage was the culinary answer to all of life’s problems? Maybe! Or perhaps it’s just a deliciously frugal and nourishing recipe passed down through generations, a comforting staple that embodies the essence of simple living.
Legend has it that the secret ingredient is a sprinkle of love and a whole lot of patience (plus maybe a pinch of paprika!). After all, they say ‘the way to a man’s heart is through his stomach,’ and this soup is sure to win over everyone! In any case, whether your heritage is tied to the Prairies or not, are you ready to try this recipe today? This soup is a hearty, flavorful, and budget-friendly way to fill your belly and warm your soul. So grab your apron, and let’s get cooking!
Key Ingredients for Mennonite Cabbage Soup:
Here’s what you’ll need to make a pot of this amazing soup:
- 1 tablespoon olive oil: For lightly sautéing vegetables -canola oil works as well.
- 1 medium onion, chopped: Forms the flavorful base of the soup.
- 2 cloves garlic, minced: Adds a pungent and aromatic depth.
- 1 pound ground beef: Contributes richness and protein to the soup, or you may use leftover cooked beef-diced.
- 1 medium head of cabbage, cored and shredded: The star of the show, offering a subtly sweet and earthy flavor.
- 4 cups beef broth: Provides the main liquid base, enhancing the savory character.
- 1 (28 ounce) can diced tomatoes, undrained: Adds acidity and body to the soup.
- 1 (15 ounce) can tomato sauce: Thickens the soup and intensifies the tomato flavor.
- 1 cup diced carrots: Adds sweetness and vibrant color.
- 1 cup diced celery: Offers a mild, slightly peppery flavor.
- 1 teaspoon dried thyme: Brings an earthy, herbaceous note.
- 1/2 teaspoon dried oregano: Adds a slightly peppery and aromatic flavor and aroma.
- 1 teaspoon paprika: Lends a smoky, subtle sweetness and color.
- Salt and pepper to taste: Essential for seasoning and balancing the flavors.
- Optional: 1/2 cup cooked rice: Adds thickness and extra heartiness (Brown or White).
- Optional: Sour Cream: or plain yogurt for serving.
How to Make Mennonite Cabbage Soup:
This recipe is surprisingly easy to put together, making it perfect for a weeknight meal! With just a little bit of chopping and simmering, you’ll have a pot of delicious, hearty Mennonite cabbage soup ready in about 45 minutes.
The fresh vegetables, flavorful ground beef, and rich broth combine to create a symphony of tastes that will leave you feeling completely satisfied.
Step-by-Step Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Add the Cabbage: Stir in the shredded cabbage and cook until it begins to soften, about 5 minutes.
- Introduce the Veggies and Liquids: Add the diced carrots, celery, beef broth, diced tomatoes (undrained), tomato sauce, thyme, oregano, paprika, salt, and pepper to the pot.
- Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or until the cabbage and vegetables are tender. Stir occasionally to prevent sticking. If adding cooked rice ensure you add during the last five minutes to heat thoroughly without overcooking.
- Taste and Adjust: Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve and Enjoy: Ladle the hot the Mennonite cabbage soup into bowls and serve. Top with a dollop of sour cream or plain yogurt, if desired.
Why You’ll Love This Mennonite Cabbage Soup
Prepare to fall in love with this Mennonite cabbage soup! The main highlight is undeniably its comforting and wholesome flavor. It’s a one-pot wonder that simplifies your weeknight dinners, not to mention it’s easy on the budget. Making it at home saves you money compared to ordering takeout or buying pre-made soup.
The combination of ground beef, cabbage, and hearty vegetables creates a symphony of flavors that will warm you from the inside out.. It stands out with its perfect blend of simple ingredients and hearty nutrition. If you enjoy this, you might also like trying a classic tomato soup for another comforting meal! Try this cabbage soup tonight!
What to Serve Mennonite Cabbage Soup With:
Mennonite Cabbage Soup is a complete, satisfying meal. But if you want to round out the experience, consider these options:
- Crusty Bread: A warm loaf of crusty bread is perfect for dipping into the flavorful broth.
- Side Salad: A simple green salad with a vinaigrette adds a refreshing contrast to the rich soup.
- Cornbread: A slice of savory cornbread is a classic pairing with cabbage soup.
Top Tips for Perfecting Mennonite Cabbage Soup:
- Customize Your Protein: Feel free to substitute ground beef with ground turkey, sausage, or even diced chicken or potatoes for a vegetarian version.
- Vary the Vegetables: Add other vegetables like diced potatoes, bell peppers, or green beans for extra nutrition and flavor.
- Don’t Rush the Simmer: The longer the soup simmers, the more the flavors will meld together.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Add a Touch of Sweetness: A splash of apple cider vinegar or a pinch of brown sugar can enhance the flavors.
- Adjust thickness by removing some of the liquid if too watery or adding more beef stock.
Storing and Reheating Tips:
Storing: Allow the soup to cool completely before transferring it to an airtight container. Store the soup in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup on the stovetop over medium heat until heated through. You can also reheat it in the microwave in a microwave-safe bowl, stirring occasionally.
Freezing: For longer storage, you can freeze the soup. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.
Final Thoughts:
This Mennonite cabbage soup recipe is a timeless classic for a reason. Budget-friendly and easy-to-make, this soup offers a savory symphony that comforts from the inside out. Whether you’re looking for a hearty weeknight meal or a comforting weekend lunch, this soup is sure to satisfy.
So, gather your ingredients, follow the simple steps, and prepare to enjoy a bowl of delicious, homemade goodness. This Mennonite cabbage soup is just the dish to warm up with today!
And Try also:
- Vareniki Recipe
- Butternut Squash Soup
- Mennonite Roasted Beef Tails
- Mennonite Butterscotch Pie Recipe
- Our Pinterest.
FAQs:
Can I make this soup in a slow cooker?
Yes! Brown the ground beef and sauté the onion and garlic in a skillet, then transfer everything to a slow cooker. Add the remaining ingredients, except for the cooked rice (if using). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked rice during the last 30 minutes of cooking.
Can I make this soup vegetarian?
Absolutely! Omit the ground beef and add an extra can of diced tomatoes or vegetable broth to make up for the lost volume. You can also add lentils or beans for protein.
How do I prevent the cabbage from becoming too mushy?
Add the cabbage towards the end of the cooking process, about 30 minutes before the soup is done, to retain some texture.
Can I add other vegetables to this soup?
Yes! Feel free to add other vegetables like potatoes, green beans, or zucchini.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. However, always check the labels of your ingredients (especially beef broth and tomato sauce) to ensure they are certified gluten-free.
Print
Mennonite Cabbage Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A hearty, wholesome, and budget-friendly Mennonite cabbage soup made with ground beef, fresh vegetables, and savory broth. Perfect for comforting weeknight meals.
Ingredients
- 1 tablespoon olive oil (or canola oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or diced leftover cooked beef)
- 1 medium head of cabbage, cored and shredded
- 4 cups beef broth
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: 1/2 cup cooked rice
- Optional: Sour cream or plain yogurt for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 more minute.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease.
- Stir in shredded cabbage and cook until it begins to soften, about 5 minutes.
- Add carrots, celery, beef broth, diced tomatoes, tomato sauce, thyme, oregano, paprika, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- If using cooked rice, add during the last 5 minutes of cooking to heat through.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with sour cream or yogurt if desired.
Notes
This Mennonite cabbage soup is hearty, wholesome, and easy to make. It’s a perfect budget-friendly comfort meal for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 45mg