Sort ingredients
jrummy
QR Code
Listen
Pdf
Melt the butter and/or oil in a large soup pot or Dutch oven over medium-high heat.
Add the ground beef and onions and fry until lightly browned, about 5 minutes.
Add the shredded cabbage and continue frying to brown some of the cabbage, for about 5 minutes. Stir to keep from burning.
Stir in the broth, scraping up any browned bits at the bottom of the pot.
Add the carrots, leeks, and potatoes.
Bring to a boil, then lower heat, cover, and simmer until tender, about 30 minutes.
Season with salt and pepper, and sprinkle with chopped parsley just before serving.