Cabbage Patch Soup


  • 3 cups cabbage, finely shredded
  • 2 tbsps margarine
  • 1 lb lean ground beef
  • 1 medium onion, thinly sliced
  • 1/2 cup celery, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup garlic, diced
  • 1 (15-ounce) can tomatoes with juice
  • 2 cups water
  • 1 can red kidney beans
  • 1 tsp chili powder
  • salt and black pepper
  • Louisiana Gold Pepper Sauce

In a 5-quart cast iron dutch oven, melt margarine over medium-high heat. Add ground beef and brown until meat is thoroughly cooked and separated, grain for grain. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes and, using the back of a spoon, break tomatoes into the meat/vegetables mixture. Add water and beans, blending well until all is incorporated. Add cabbage, bring mixture to a rolling boil, reduce to simmer and cook until cabbage is tender. Season to taste using chili powder, salt, pepper and Louisiana Gold.

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