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Cabbage and Potato Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups shredded green cabbage
  • 3 large potatoes, peeled and cubed
  • 2 carrots, sliced
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat if needed.
  • Add the chopped onion and minced garlic to the pot and cook until the onion softens.
  • Stir in the shredded cabbage, cubed potatoes, and sliced carrots.
  • Pour in the beef broth and add the diced tomatoes with their juice.
  • Season with dried thyme, salt, and pepper. Bring the mixture to a boil.
  • Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until the potatoes are tender.
  • Let the stew cool completely before dividing into freezer-safe containers.

Notes

Shred the cabbage finely so it softens evenly during the simmer and reheats without becoming mushy. If the broth thickens too much after freezing, add a splash of water when reheating on the stove. This version skips extra spices so the natural flavors of the beef and vegetables stay clear for easy portioning into family meals.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board