beef and cabbage soup
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.
prep time
1 Hr 15 Min
cook time
45 Min
method
Stove Top
yield
6-10 serving(s)
Ingredients
- MARINADE
- 3/4 cup soy sauce
- 1/2 cup sugar
- 1/2 cup red wine
- 3-4 tablespoons fish sauce
- 1/8 cup olive oil
- 1/8 cup sesame oil
- 2 tablespoons coarse kosher salt
- 1/4 cup water
- 1 teaspoon ground ginger
- 1 pound beef, cut into bite size pieces
- 1 teaspoon thyme
- 1 1/2 teaspoons caraway seeds
- 1/8 teaspoon red pepper flakes
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 medium golden delicious apple, cored, unpeeled and chopped
- 1 can diced tomatoes with green chilis
- 2 cups mushroom broth
- 4 cups low sodium beef broth
- 3 cups coarsly chopped cabbage
How To Make beef and cabbage soup
-
Step 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.
-
Step 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.
-
Step 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.
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