CHEESY CABBAGE CREOLE (Cabbage & Beef Soup)


This cheesy cabbage creole is one of those recipes that surprises people—especially those who think they don’t like cabbage. It’s rich, comforting, and full of flavor, and somehow the cabbage just disappears into a savory, cheesy beef mixture that everyone loves.

I grew up eating this dish, and even as a kid who swore I hated cabbage, this was one meal I always went back for. It has been a family favorite ever since.


INGREDIENTS 

  • 1 lb ground beef
  • 1 large onion, finely chopped
  • 1 bell pepper, chopped
  • 1 head cabbage, chopped (about 6–8 cups)
  • 1 (14–15 oz) can stewed tomatoes
  • 1 (10 oz) can Ro-Tel diced tomatoes with green chilies
  • 8 oz Velveeta cheese, cubed
  • 1 cup milk
  • 1–4 cups water (optional, for a soup-like consistency)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: shredded cheese for topping


    • DIRECTIONS

    1. In a large pot or Dutch oven, brown the ground beef with the onion and bell pepper over medium heat until the meat is fully cooked and the vegetables are softened. Drain excess grease if needed.
    2. Add the chopped cabbage, stewed tomatoes, and Ro-Tel tomatoes to the pot. Stir well to combine.
    3. Stir in the Velveeta cheese and milk. Continue stirring over medium heat until the cheese begins to melt and blend into the mixture.
    4. For a thicker creole-style dish, cook as is. For a soupier consistency, add 1–4 cups of water until desired texture is reached.
    5. Reduce heat and simmer for 20–30 minutes, stirring occasionally, until the cabbage is tender.
    6. Season with salt and black pepper to taste.
    7. Serve warm, topped with shredded cheese if desired.
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    CHEESY CABBAGE CREOLE (Cabbage & Beef Soup)
    YIELD: 6-8 SERVINGS



    INGREDIENTS 

    • 1 lb ground beef
    • 1 large onion, finely chopped
    • 1 bell pepper, chopped
    • 1 head cabbage, chopped (about 6–8 cups)
    • 1 (14–15 oz) can stewed tomatoes
    • 1 (10 oz) can Ro-Tel diced tomatoes with green chilies
    • 8 oz Velveeta cheese, cubed
    • 1 cup milk
    • 1–4 cups water (optional, for a soup-like consistency)
    • Salt, to taste
    • Black pepper, to taste
    • Optional: shredded cheese for topping

    DIRECTIONS

    1. In a large pot or Dutch oven, brown the ground beef with the onion and bell pepper over medium heat until the meat is fully cooked and the vegetables are softened. Drain excess grease if needed.
    2. Add the chopped cabbage, stewed tomatoes, and Ro-Tel tomatoes to the pot. Stir well to combine.
    3. Stir in the Velveeta cheese and milk. Continue stirring over medium heat until the cheese begins to melt and blend into the mixture.
    4. For a thicker creole-style dish, cook as is. For a soupier consistency, add 1–4 cups of water until desired texture is reached.
    5. Reduce heat and simmer for 20–30 minutes, stirring occasionally, until the cabbage is tender.
    6. Season with salt and black pepper to taste.
    7. Serve warm, topped with shredded cheese if desired.