• 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic clove, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 lb ground beef
  • 6 cups finely sliced cabbage
  • 1 cup chopped and drained tomatoes from a can
  • 1-2 cups chicken stock
  • 2 tablespoons brown sugar
  • 2-4 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper


In a large heavy pot heat olive oil over moderate heat and cook the ground beef and onions until onions are translucent and beef is cooked through. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with brown sugar, vinegar, salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more vinegar, brown sugar, salt and/or pepper