The Best Cabbage and Beef Soup is filled with chunks of beef, plenty of healthy vegetables and generous amount of spices and herbs.
Summer is officially over and we can start cooking comfortably inside! And cold weather demands not only a hearty stews, such as this Instant Pot Irish Beef and Guinness Stew but also hearty soups. And not just any soup but the soup that is interesting and bursting with flavor.
Well, et me introduce you to the Best Cabbage and Beef Soup! I couldn’t believe that ordinary cabbage can give such a great flavor to beef soup and how easy and fun it was to make it.
As a matter of fact, the only cabbage soup I used to eat was borscht and I ate gallons of it throughout my childhood. Then I grew up, moved out of the house and cabbage soup eating stopped. Well, now I have even better cabbage soup version to fill my cabbage need and it’s a worthy rival to my favorite borscht.
This cabbage and beef soup is the best because:
- You pretty much dump everything in the pan and let it cook! Couldn’t be easier!
- Cabbage is packed with nutrients – it will keep your heart, digestion and blood pressure healthy
- The soup is relatively low carb, especially if you exclude carrots
- The beef is super tasty and tender
I used enameled dutch oven in making this beef and cabbage soup. It’s very sturdy, fits a lot of food and extremely easy to clean! I found that there are so many of them on the market it can be hard to know which one is the one for you. I like this review of dutch ovens because it explains the difference in cooking with enameled dutch ovens and cast iron ones.
If you are hungry for even more hearty recipes such as soups, stews or chillies you might enjoy these:
Easy to make, with lots of flavor!
- 2 tablespoons olive oil
- 1 lb. rib eye steak cut into 1-inch pieces (trimmed of visible fat)
- 1 large onion chopped
- 1 stalk celery chopped
- 2 large carrots peeled, diced
- 1 small green cabbage chopped into bite-sized pieces
- 4 cloves garlic minced
- 4 cups beef stock
- 14 oz diced tomatoes (1 can)
- 3 tablespoons fresh chopped parsley plus more to serve
- 2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt and freshly-cracked black pepper to taste
Heat oil in a large pot (I used dutch oven) over medium-heat, add the beef and sear one all sides until browned, about 6 minutes (3 on each side). Add the onions and cook until transparent, about 2-3 minutes.
Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 4-5 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
Add the stock, diced tomatoes, parsley, dried thyme and basil, onion and garlic powders. Mix well and bring to a simmering point; reduce heat to medium-low and cover with a lid.
Simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper.
Serve with chopped fresh parsley.