3-4lbs Ground Beef
2 TBSP Olive Oil
9 cups beef broth
3 garlic cloves, minced
1 onion, diced
1 cup bell pepper, chopped
7 cups of fresh cabbage, shredded thin (white stalk removed)
2 – 28oz cans tomato sauce
4 cans diced tomatoes
1 cup celery, chopped
3 TSP black pepper
2 TSP salt
1 TBSP dried parsley
2 TBSP dried basil
1 TBSP dried oregano
2 TSP paprika
2 TBSP white vinegar

Instructions

1. Brown the Beef
Start by adding the ground beef into the pot and browning it until it’s completely done. Put the beef into the colander, and run water over the ground beef to remove any grease.

Place the beef to the side.

While the beef is cooking, use this time to chop and prepare the onion, bell pepper, garlic cloves, celery, and cabbage.

2. Cook the Veggies
Put the olive oil on the bottom of the pot and heat it over medium heat. Toss all of the veggies besides the cabbage on the oil and cook for three to four minutes, until the onions are soft and translucent.

3. Add the Other Ingredients
Once the vegetables have a few minutes to cook, add all the other ingredients to the stock pot. It needs to cook for 45 minutes to one hour, allowing all the flavors to blend together. You want this soup to taste delicious, so use this time to also taste test and decide if your personal taste preferences want to add any more spices.

4. Prepare Canning Supplies
While the soup is cooking, fill the pressure canner with water to the allotted line (usually two to three inches) and put it over low heat.

Wash and clean all of your jars, checking for any cracks and nicks in the glass jars.

5. Canning Cabbage Soup

Place a towel on the countertop, and use a canning funnel to ladle the hot cabbage soup into the awaiting cleaned, warm jars. You need to leave one-inch headspace; use the headspace measuring tool to double check.

Clean the rims of your jars with a clean cloth, making sure no bits of food are left behind that might disrupt the seal of the lids. Place the new lids and rings on the jars, finger tightening them.

Place the jars into the awaiting pressure canner, and repeat the step for all the jars. We ended up making seven quarts!

6. Process the Jars
Once all the jars are filled and inside the canner, place the lid on the pressure canner, and turn the stove up to high heat. Let steam vent for 10 minutes, and place the canning weight over the vent, allowing the canner to build pressure.

Process pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds pressure. I live at 1,000 feet above sea level, so I need to process at 11 pounds pressure.

Once the timer goes off, turn off the heat and let the canner gradually lose pressure and cool. The lock will release when it’s safe to open.

Always open the lid away from your face; steam burns!

Remove the jars from the pressure canner and place them on a towel or cloth. The jars need to sit undisturbed for 12 hours. After that time, check the seals and store the jars without the rings.

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