Beef and Cabbage Soup

Kathy Williams


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.

☆☆☆☆☆ 0 votes
1 Hr 15 Min
45 Min
Stove Top



3/4 c
soy sauce
1/2 c
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
1 tsp
ground ginger
1 lb
beef, cut into bite size pieces
1 tsp
1 1/2 tsp
caraway seeds
1/8 tsp
red pepper flakes
1 medium
green bell pepper, chopped
1 medium
onion, chopped
1 medium
golden delicious apple, cored, unpeeled and chopped
1 can(s)
diced tomatoes with green chilis
2 c
mushroom broth
4 c
low sodium beef broth
3 c
coarsly chopped cabbage


1In 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.
2In 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.
3Stir 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.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Hashtags: #cabbage, #beef