cabbage soup with beef


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

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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.

Enjoy !

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