In a skillet, over medium heat, brown meat. Drain fat and then put the meat back in the skillet and add cabbage and onion; cook for about 2-3 minutes. If using bouillon cubes, dissolve these in the broth before adding the broth to the ground beef. Otherwise, add broth and Better than Bouillon to the ground beef and stir. Add the rest of the ingredients. Cook for 30 minutes to 1 hour. Serve. If you would like to refrigerate or freeze this soup, allow it to cool to room temperature before placing in the refrigerator or freezer.
This recipe was provided by Sandra from 37 Cooks