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

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.

Printable Recipe Card

About Beef and Cabbage Soup

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

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