I grew up in the small town of Snohomish, Washington where The Cabbage Patch Restaurant was, and still is, a popular restaurant for a family dinner night out. As a little girl I always made sure to order a cup of their eponymous house soup, which continues to be one of my favorite eats in my hometown. This stew-like dish is loaded with vegetables, and fresh dill gives the flavor a sweet kick.
2 tablespoons olive oil
1 pound ground beef*
5 carrots, peeled and chopped
1 yellow onion, diced
2 bell peppers, seeded and chopped
1 head of cabbage, chopped
3 green onions, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 15-ounce can kidney beans, drained
2 14.5-ounce cans diced tomatoes**
1 6-ounce can tomato paste
1 quart beef broth*
3 tablespoons fresh dill, chopped
Salt and pepper, to taste
*By omitting the ground beef and using vegetable broth instead of beef broth, this dish can be vegetarian.
**Do not drain the cans of diced tomatoes.
- Heat the oil in a Dutch oven over medium-high heat. Cook the ground beef. Add carrots, yellow onion, bell peppers, and cabbage until the onion is translucent. Add green onion, cumin, chili powder, kidney beans, diced tomatoes (with juices), tomato paste, and beef broth. Bring to a boil, then reduce heat and let simmer for about 45 minutes to an hour.
- Stir in fresh dill, and add salt and pepper to taste. Serve hot with cornbread or rolls.