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Recipe of the Week- Sweet & Sour Cabbage Soup

Easier than stuffed cabbage, and healthy too!


  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 teaspoon dried thyme
  • 2 ½ cups thinly sliced peppers 
  • 1 onion, sauteed until clear
  • 6 cups water or beef broth (you can use less to make a thicker soup)
  • 1 can crushed or diced tomatoes (15-ounce can)
  • 2 tablespoons honey
  • 1 tablespoon sweet paprika
  • 3 cups coarsely chopped green cabbage or 1 bag of shredded cabbage 
  • 2 tablespoons cider vinegar
  • ¼ teaspoon salt
  • Freshly ground pepper to taste


  1. Heat oil in a Dutch oven or heavy pot over medium heat. 
  2. Add beef and thyme, and cook, stirring and breaking up the beef with a spoon, until it is mostly browned about 4 minutes. 
  3. Stir in peppers and sautéed onion; cook, stirring for 2 to 3 minutes more.
  4. Stir in water (or broth), tomatoes, honey, and paprika, and adjust the heat so the mixture boils gently. 
  5. Cook for 15 to 20 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

Makes 6 servings. Count each serving as half a protein.