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Cabbage Beef Soup
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Course
Soup
Servings
4
servings
Ingredients
US Customary
Metric
1x
2x
3x
2
tablespoons
olive oil
1
large onion, chopped
1
pound
rib eye, fillet steak or beef of your choice, cut into 1-inch pieces (trimmed of visible fat)
1
stalk celery chopped
2
large carrots peeled and diced
1
small green cabbage chopped into bite-sized pieces
4
cloves garlic minced
6
cups
beef stock or broth
3
tablespoon
fresh chopped parsley plus more to serve
2
teaspoon
dried thyme
2
teaspoon
dried rosemary
2
teaspoon
dried basil
2
teaspoon
dried oregano
2
teaspoon
onion
2
teaspoon
garlic powder
Salt and freshly-cracked black pepper to taste
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 flavors 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, all dried herbs, onion and 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 desired.
Serve warm with a sprinkle of fresh parsley (if desired).
Keyword
cabbage, soup
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