Ingredients
Directions
- 2 T olive oil
- 1 large onion, chopped
- 1 lb rib eye steak, cut into 1 inch pieces (fat removed)
- 1 stalk celery, chopped
- 2 large carrots, peeled and diced
- 1 small green cabbage, bite size pieces
- 4 cloves garlic, minced
- 6 cups beef broth
- 3 T fresh chopped parsley
- 2 t each thyme and rosemary (or basil and oregano)
- 2 t onion or garlic powder
- Salt and Pepper to taste
- Heat oil in a large pot over medium heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes).
- Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 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 (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid.
- Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.
- Serve warm with a sprinkle of fresh parsley (if desired).
- Cabbage Soup can be refrigerated once cooled in air tight containers for up to 3 days, or frozen for up to 2 months.
- I will try this with a InstaPot variant with a cheaper cut of meat and see if I can make it work.
Notes