Weather turned last weekend and soup made sense again. A friend had brought me a bowl of a similar soup and loving all things cabbage I knew I needed more. I perused a few online recipes and then merged a couple adjusting taste as per usual until I thought it was best.
Ingredients:
I also made a 10 lbs. batch of bratwurst patties using
Polka
recipe for German Bratwurst. I made a few in the past and after trying his never looked back. Here is some served up goodies. Double decker bratwurst with Swiss cheese and a little of my homemade kraut on a savory French toast "bun" served with a bowl of the soup. Used Aunt Millie's Carb Smart for the French toast.
This meal really hit the spot!! The French toast really elevated the sandwich a notch too. Just mixed an egg with a little garlic and herb seasoning and minced parsley. Thanks for looking.
Ingredients:
- 6 lbs. 80/20 ground beef. 2 large heads cabbage
- 2 onions diced
- 1T minced garlic
- 3 58 oz. cans crushed tomatoes
- 5 15 oz. cans diced tomatoes
- 1 cup minced jicama
- 16 cups Minors beef broth (8T to 16 cups water)
[* 1 to 1 1/2 cup Brown Swerve (can sub brown sugar if not concerned with carbs) - ¾ cup Apple Cider Vinegar
- 5TWorcestershire Sauce
- S&P to taste
- Brown and chop up the ground beef. Set aside retaining a few T of the fat
- Sauté the onions and garlic in the leftover beef fat. Saute all the cabbage to soften.
- Add all other ingredients to a stock pot along with the ground beef , cabbage and onions. Simmer for an hour or more. Salt and pepper to taste. I also add a little MSG food crack. For the jicama you can sub in apple if you don’t mind the carbs.
I also made a 10 lbs. batch of bratwurst patties using

This meal really hit the spot!! The French toast really elevated the sandwich a notch too. Just mixed an egg with a little garlic and herb seasoning and minced parsley. Thanks for looking.
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