Beef and Cabbage Soup

Method4 steps · about 1 hr

1. 1

   Step 1: Finely dice the onion and mince the garlic (2 cloves). Add both to a large soup pot with the olive oil (2 Tbsp) and sauté over medium heat until the onions are soft (about 5 minutes). Add the ground beef (1 lb.) and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.

   Uses 1 yellow onion · 2 cloves garlic · 2 Tbsp olive oil · 1 lb. ground beef

   
2. 2

   Step 2: Add the shredded cabbage (5 cups), stewed tomatoes (with juices), oregano, basil, some freshly cracked pepper (I like it peppery, so about 20 cranks of a pepper mill), the beef broth and Worcestershire sauce (1 Tbsp). Stir everything to combine.

   Uses browned beef with sautéed onion and garlic · 5 cups cabbage, shredded (about 1 lb.) · 2 (15-ounce) cans stewed tomatoes, with juices · 1/2 tsp dried oregano · 1/2 tsp dried basil · freshly cracked black pepper · 6 cups beef broth* · 1 Tbsp Worcestershire sauce

3. 3

   Step 3: Place a lid on the pot, turn the heat up to high, and let it come to a boil. Once boiling, turn the heat down to low and allow it to simmer for about 30 minutes, or until the cabbage is very soft.

   Simmer soup · 30 minUses assembled beef and cabbage soup

4. 4

   Step 4: Taste the soup and add salt (to taste) if needed (I did not add salt, but you may need to depending on the type of broth you use). Use a spoon to break any larger pieces of tomato into smaller pieces. Squeeze about 1 Tbsp of lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, taste once more and make adjustments if needed, then serve.

   Uses simmered beef and cabbage soup · Salt to taste, if needed · About 1 tablespoon juice from the listed lemon · 1 handful fresh parsley