Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 pound (500 grams) rib eye or scotch fillet steak, 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 tablespoons fresh chopped parsley, plus more to serve
- 2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)
- 2 teaspoons onion or garlic powder
- Salt and freshly-cracked black pepper to taste
Preparation:
Heat olive oil in a large pot over medium heat. Add the beef and sear on all sides until browned (no need to cook through). Add the onions and cook until transparent, about 3-4 minutes.
Add celery and carrots, mixing through the flavors. Cook for 3-4 minutes, then add the cabbage and cook for 5 minutes until it begins to soften. Add garlic and cook until fragrant, about 1 minute.
Pour in the beef stock, parsley, dried herbs, and onion or garlic powder. Mix well, bring to a simmer, then reduce heat to medium-low and cover. Simmer for 10-15 minutes, or until the cabbage and carrots are tender. Season with salt and pepper, and adjust herbs if needed.
Serve warm, garnished with fresh parsley. This cabbage soup with beef is perfect for a cozy, nutritious meal.
Notes: Store in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
Enjoy this easy cabbage soup recipe that’s both healthy and satisfying!
