German Cabbage Soup

• ½ Pound Lean ground beef
• 1 Medium Onion
• 1½ Cups Red cabbage, chopped
• 3 Cups Beef broth (low sodium)
• 2 Cups Water

• ½ Cup Spaetzle (or other small pasta)
• 1 tsp White vinegar
• 1 tsp Dill weed
• ½ tsp Celery seed
• Salt and pepper to taste

Brown beef in large skillet. Add onion and cabbage, and sauté until cabbage begins to wilt, stirring constantly. Remove from heat.

Carefully pour beef and cabbage mixture into medium soup pot. Add beef broth and water. Bring to boil. Add spätzle, vinegar, dill weed, and celery seed. Boil 6-8 minutes or until spätzle is soft. Reduce heat, and simmer 10 minutes. Serve hot, with salt and pepper to taste. (Servings: 4)

Cooking Tips:

To make this soup vegetarian, omit the beef, replace beef broth with vegetable broth and add a 1/4 cup of soy (or other Textured Vegetable Protein) in with the pasta.

Nutrition Information