Cabbage Soup with Beef
User Reviews
5
Cabbage Soup with Beef
Description
The soup begins by searing bite-sized pieces of rib eye steak on all sides to develop flavor, followed by cooking chopped onions until translucent. Celery and carrots are added and softened before chopped cabbage joins to cook for several minutes. Minced garlic contributes aroma and depth.
Beef stock is poured in along with fresh parsley and dried herbs such as thyme, rosemary, and a mix of basil and oregano. Seasonings include onion powder, garlic powder, salt, and cracked black pepper. The soup simmers uncovered for 10-15 minutes until vegetables reach tenderness.
This soup stands alone as a light but filling dish with a balance of beef umami and herbal notes. It can be served at lunch or dinner, garnished with fresh parsley to brighten the flavors.
Leftover soup stores well refrigerated in airtight containers for up to 3 days or can be frozen for 2 months to extend shelf life.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound rib eye steak or scotch fillet steak, cut into 1-inch pieces, trimmed of visible fat
- 1 talk celery
- 2 large carrot peeled and diced
- 1 small green cabbage chopped into bite-sized pieces
- 4 cloves garlic minced
- 6 cups beef stock or broth
- 3 tablespoons parsley chopped, plus more to serve, fresh
- 2 teaspoons thyme or dried basil and oregano, dried
- 2 teaspoons rosemary dried
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
Instructions
- Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes).
- Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
- Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid.
- Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.
- Serve warm with a sprinkle of fresh parsley (if desired).
Notes
- After cooling, refrigerate leftovers in airtight containers for up to 3 days.
- Freeze portions in airtight containers for up to 2 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 426mg | 18% |
| Potassium | 783mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3.266IU | 0% |
| Vitamin C | 46mg | 51% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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