Paleo Cabbage Soup Recipe

 My cousin told me about this recipe.
 In fact she told me about it for over a year before I actually tried it. Because, honestly, just hearing about it over the phone, it didn't sound that great. lol

 I finally agreed to at least just make it to try once.

 I have to admit the first time I made it I was a bit skeptical. Once you put everything in the pot it doesn't look that appetizing. Then it all cooks down.
 The recipe itself is not difficult and the ingredients don't sound all that great together...
But...
Something magical happens once it all cooks down and the cabbage absorbs all the flavors. 
It's absolutely delicious!


This has quickly become a family favorite. Especially with the kids...but what can you expect from kids who eat Brussels Sprouts like they are candy? Addison (5) frequently asks when we are having this soup again...and she is the picky one.
The best thing about this soup..besides the fact that it is delicious, nutritious and fast (about an hour start to finish)..is the fact that is makes a LOT of soup!
  We can eat it for dinner one night, Dustin can take it to work for lunch and the kids and I can eat it two days for lunch. It fills my 12 Quart stock pan almost completely to the brim before it cooks down. Normally, after we have multiple bowls of this for dinner, it is not uncommon to have a gallon of soup for leftovers.

We are not a 'Paleo' family, but I never shy away from a nutritious meal..and Paleo is the place to find a lot of really nutritious, filling meals for my, ever hungry, house full of kids. :)

Paleo Cabbage Soup

Ingredients
1 lb Ground Sausage
1 lb Ground beef
1 Onion chopped
1 heaping TBSP Garlic (minced)
4  15oz cans, Diced Tomatoes (Or two of the big beef steak tomatoes, if you prefer to avoid canned items)
2 1/2-3 cups Carrots(sliced)
2 1/2-3 cups Celery(sliced)
2 cartons Beef Broth
1 medium Green Cabbage (chopped)
1 small Red Cabbage (chopped)

To Prepare

-Brown ground beef and sausage in a skillet, drain.

-While the beef and sausage are browning..chop and slice the onion, carrots, celery and both cabbages. Put all of it into a LARGE stock pot.

-Add the garlic, tomatoes and beef broth to the pot.

-Add the browned meat to the pot as well.

-Bring to a boil, turn heat to medium high and simmer. Let it cook down, stirring frequently, until the carrots and cabbage are cooked through.

Season the soup with pepper and season all salt (Or regular salt)

*We typically serve this with oyster crackers or crescent rolls.

Now that Winter seems to have finally arrived in Ohio, we will be having this in the meal rotation frequently.
One of the reasons I was reluctant to try this recipe, was the cost. It is around $20 to make this soup. However,  we eat on it multiple times..and the nutritional value is fairly high...I feel it is worth the $20.

Enjoy!

~Lyndsay
 THHM