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French Cabbage Soup

Michelle Slotter
This hearty soup is perfect for a cold fall or winter's night!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American, French
Servings 10 people


  • 6 tbsp olive oil divided
  • 1/2 cup flour
  • 1 cup carrot shredded
  • 1 cup onion chopped
  • 1 pound ground beef
  • 6 cups beef broth
  • 2 cups bloody mary mix (I like Mrs. T's)
  • 1 cup Yukon Gold potatoes shredded
  • 1 head cabbage shredded
  • 1/2 tsp dried thyme crushed
  • 1/4 cup brown sugar
  • 1 can fire roasted tomatoes
  • salt & pepper to taste


  • Make a roux from 4 tablespoons of the olive oil and flour. Set aside when thick.
  • Brown the beef, carrots, and onion in the remaining two tablespoons of olive oil. Allow to simmer for about ten minutes.
  • Add potatoes, thyme, broth, and bloody mary mix. Bring to a boil, then add roux, stirring well to combine.
  • Add canned tomatoes, brown sugar, and cabbage (one-quarter head at a time). Stir gently and cover. (Yes, this will seem like a lot of cabbage. It cooks down really well. Don't worry!)
  • Turn heat to medium-low and allow to simmer for about 30 minutes, stirring occasionally. Just before serving, taste. Add salt & pepper to your taste.


I've found the last few times that I've made this that the Pampered Chef Multipot is an awesome size for making this soup. It is a nine-quart pot, so even when you add the cabbage, it's not running out of room. At the very least, a six-quart pot is absolutely needed, though. I would not recommend using a smaller pot... things will not fit correctly.
Keyword Beef, Cabbage, Soup