Beef Cabbage Soup
Beef Cabbage Soup could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This main course has 219 calories, 17g of protein, and 12g of fat per serving. This recipe serves 8. For $2.27 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 97 people have made this recipe and would make it again. If you have thyme, onion, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Cafe Delites. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns an outstanding spoonacular score of 96%. Try Cabbage and Beef Soup, Beef and Cabbage Soup, and Cabbage and Beef Soup for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
6 cups beef stock or broth
1 small green cabbage chopped into bite-sized pieces
2 large carrots peeled and diced
1 stalk celery chopped
3 tablespoons fresh chopped parsley plus more to serve
4 cloves garlic minced
2 teaspoons onion or garlic powder
2 tablespoons olive oil
1 large onion chopped
Salt and freshly-cracked black pepper to taste
1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)
2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)
Equipment:
pot
frying pan
Cooking instruction summary:
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).
Step by step:
1. 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).
2. 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.
3. 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.
4. Serve warm with a sprinkle of fresh parsley (if desired).
Nutrition Information:
covered percent of daily need
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