Carnival Cabbage and Beef Soup

Carnival Cabbage and Ground Beef Soup

Carnival Cabbage and Ground Beef Soup

Prep Time: 1½ Hours

Yields: 8 Servings


This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking. We have taken this traditional recipe and made it the perfect Mardi Gras dish; building upon the already colorful cabbage, the addition of bright gold beets and deep ruby red cabbage completes the colors of Carnival.


1 small cabbage, cubed

1 cup cubed red cabbage

1 cup peeled and diced gold beets

1 pound ground beef

2 cups low-fat, low-sodium chicken or beef stock, divided

1 cup diced onions

1 cup diced celery

½ cup diced bell peppers

¼ cup minced garlic

1 (5½-ounce) can low-sodium tomato juice

1 (10-ounce) can no-salt added stewed tomatoes

1 (10-ounce) can low-sodium Rotel® tomatoes

3 (20-ounce) cans low-sodium red kidney beans

¼ cup white vinegar

¼ cup sugar

salt and black pepper to taste

granulated garlic to taste

Louisiana hot sauce to taste


In a cast iron Dutch oven, brown ground beef over medium-high heat. Stir constantly to render fat while chopping to separate beef. Cook until all liquid is evaporated and the meat begins to brown nicely. When golden brown, add 1 cup lightly salted chicken stock. Bring to a rolling boil to evaporate all stock until meat begins to fry slightly in the remaining fat, 10–15 minutes. Blend in onions, celery, bell peppers and minced garlic. Cook 5 minutes, stirring occasionally. Add tomato juice, stewed tomatoes and Rotel® tomatoes. Bring to a rolling boil and reduce to simmer. Blend in beets, beans, vinegar, sugar and cabbages. Pour in remaining stock and continue cooking 30 minutes, stirring occasionally. Season to taste with salt, pepper, granulated garlic and hot sauce.