How To Make Cabbage Soup with Beef
Our filling cabbage soup is loaded with tender beef for a fuller dinner meal! Cook up a pot of this in just 30 minutes for the most tasteful soup.
Serves:
Ingredients
- 2tbspolive oil
- 1large onion,chopped
- 1lbrib eye,or scotch fillet steak, cut into 1-inch pieces
- 1celery stalk,chopped
- 2large carrots,peeled and diced
- 1small green cabbage,chopped into bite-sized pieces
- 4garlic cloves,minced
- 6cupsbeef stock,or broth
- 3tbspfresh parsley,chopped
- 2tspdried thyme,or dried basil
- 2tspdried rosemary,or dried oregano
- 2tsponion powder,or garlic powder
- salt and freshly-cracked black pepper,to taste
Instructions
-
Heat the oil in a large pot over medium-heat.
-
Add the beef, then sear one all sides until browned all over.
-
Add the onions, then cook for 3 to 4 minutes, until transparent.
-
Add the celery and carrots to the pan, then mix to combine.
-
Cook while mixing occasionally for 3 to 4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften.
-
Add in the garlic, and cook for 1 minute until fragrant, mixing to combine.
-
Add the stock, parsley, dried thyme, dried rosemary, and onion powder, then mix well.
-
Bring to a simmer, then reduce the heat to medium-low and cover with a lid.
-
Allow to simmer for 10 to 15 minutes, or until the cabbage and carrots are soft.
-
Season with salt and pepper, and add extra dried herbs, if needed.
-
Serve warm with a sprinkle of fresh parsley, and enjoy!
Nutrition
- Calories: 1223.33kcal
- Fat: 94.19g
- Saturated Fat: 40.23g
- Trans Fat: 5.64g
- Monounsaturated Fat: 44.85g
- Polyunsaturated Fat: 4.64g
- Carbohydrates: 7.28g
- Fiber: 1.33g
- Sugar: 2.80g
- Protein: 87.63g
- Cholesterol: 308.44mg
- Sodium: 1591.09mg
- Calcium: 79.70mg
- Potassium: 1474.37mg
- Iron: 9.37mg
- Vitamin A: 181.09µg
- Vitamin C: 5.93mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!