beef and cabbage soup

Recipe by
Kathy Williams
Rock Hill, SC

This is a good soup . Grilled ham and hot pepper cheese sandwich goes very well with this, especially sopping up all the soup left at the bottom of the bowl.

yield 6 -10
prep time 1 Hr 15 Min
cook time 45 Min
method Stove Top

Ingredients For beef and cabbage soup

  • MARINADE
  • 3/4 c
    soy sauce
  • 1/2 c
    sugar
  • 1/2 c
    red wine
  • 3-4 Tbsp
    fish sauce
  • 1/8 c
    olive oil
  • 1/8 c
    sesame oil
  • 2 Tbsp
    coarse kosher salt
  • 1/4 c
    water
  • 1 tsp
    ground ginger
  • 1 lb
    beef, cut into bite size pieces
  • 1 tsp
    thyme
  • 1 1/2 tsp
    caraway seeds
  • 1/8 tsp
    red pepper flakes
  • 1 md
    green bell pepper, chopped
  • 1 md
    onion, chopped
  • 1 md
    golden delicious apple, cored, unpeeled and chopped
  • 1 can
    diced tomatoes with green chilis
  • 2 c
    mushroom broth
  • 4 c
    low sodium beef broth
  • 3 c
    coarsly chopped cabbage

How To Make beef and cabbage soup

  • 1
    In a large bowl, combine the 9 marinade ingrediants. Stir well until all the sugar is desolved. Add beef, cover and refrigerate for 1 hour. Drain beef and discard marinade.
  • 2
    In a large dutch oven heat 2-3 tablespoons of olive oil. Add beef cook until brown on all sides. Add,caraway seeds, thyme, red pepper flakes ,onions, bell peppers, and apples. Salt and pepper. Cook for 4 minutes.
  • 3
    Stir in diced tomatoes, mushroom and beef broths, and bring to a boil. Reduce heat to a low simmer. Simmer until beef is just tender. Add cabbage and cook until tender. Serve with a splash of apple cidar vinegar.

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