CARNE MOLIDA CON REPOLLO | GROUND BEEF AND CABBAGE ❤️

This comforting ground beef and cabbage soup is one of those humble, home-style dishes that instantly brings warmth to the table. It’s the kind of recipe passed down through generations, simple in ingredients but rich in flavor. Easy to prepare and incredibly satisfying, this dish is perfect for busy days when you want something hearty without spending hours in the kitchen. If you enjoy traditional flavors and cozy meals, this one is worth making and sharing with your family.

Ingredients

• 1½ pounds ground beef (80/20 works best)

• 4 large Roma tomatoes, diced (about 3 cups)

• ½ large onion, chopped

• 2 green onions, sliced (use part of the green stems)

• 1 large jalapeño, seeded and sliced (optional)

• 2 large garlic cloves

• 1 teaspoon whole cumin seeds

• 1 teaspoon whole black peppercorns

• 1½ tablespoons chicken-flavored tomato bouillon

• 4 cups hot water

• ½ medium head of cabbage, cut into bite-sized pieces

• 1 teaspoon salt, divided (adjust to taste)

Instructions

Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into chunks as it cooks. Drain off excess grease, leaving about two to three tablespoons in the pot.

While the beef is cooking, grind the cumin and peppercorns using a mortar and pestle or spice grinder. Add the garlic and continue grinding until smooth. Stir in half a cup of water and set aside.

Once the beef is browned, add the chopped onion, green onions, and jalapeño. Cook for about one minute, just until the onions begin to soften and release their aroma.

Add the diced tomatoes and the ground spice mixture to the pot, stirring well to combine.

In a separate container, dissolve the tomato bouillon in the hot water. Pour this mixture into the pot, stir, cover, and let it cook on medium-low heat for about five minutes until it begins to gently boil.

Season with half a teaspoon of salt. Add the cabbage and gently mix everything together. Cover again and cook on low heat for about 30 minutes, stirring every few minutes so the cabbage cooks evenly.

After about 20 minutes, taste the soup and add the remaining salt if needed. Continue cooking until the cabbage is tender and the flavors are fully developed.

Serve hot, traditionally enjoyed with warm corn tortillas on the side.

Notes or Tips

• Cut the cabbage into medium pieces; it will shrink as it cooks.

• Jalapeño is optional and can be omitted for a milder flavor.

• Stir regularly to prevent sticking and ensure even cooking.

• This dish tastes even better the next day as the flavors continue to blend.

• Encourage readers to share how their family enjoys this dish or what they serve alongside it.