Put the olive oil in
a large pot, and over medium heat, sauté the onion, carrots
and celery until they are soft but not browned, about 8
In the meantime, in
a skillet, brown the ground beef. Remove the beef from the
pan with a slotted spoon, and allow it to drain on paper
Add the cabbage and
beef to the soup pot and stir well to combine.
Add the tomatoes,
tomato sauce, stock and any leftover pot roast you are lucky
enough to have.
Bring the soup to a
boil, reduce the heat and partially cover with a lid. Allow
it to simmer for 40 minutes or until the cabbage is
Add the vinegar,
sugar, salt and pepper and allow to cook for about 10
You may serve it
immediately, or refrigerate it and reheat it later.