Beef Cabbage Soup is quick to make, healthy, low in carbs and full of delicious flavour!
Hello comfort food! Beef Cabbage Soup is absolutely incredible made with minimal ingredients. Full of cabbage, carrots, onions, garlic and tender, fall apart beef! Low fat, low carb, healthy, diet approved and so super filling you won’t believe how good this is!
I have never been one to like cabbage or anything cabbage related. Remember I drowned Brussels Sprouts in a beautiful rich and creamy garlic parmesan sauce…WITH bacon? Yeah. That. So when I started my healthy-er eating plan on the 2nd of Jan (I needed the 1st to wrap my head around it), I never EVER thought I’d love cabbage as much as I do now.
Beef Cabbage Soup
If you’ve been following my blog for a while, you know how I hate going hungry, which can be detrimental to any diet plan I follow. Especially with all of my complete meal in salads recipes. So trying to come up with a soup that isn’t going to break my diet (or YOURS if you’re on one) while satisfying OUR never ending stomach hunger pangs meant loading it up with veggies, and with the fame of that cabbage soup diet from the 80’s (90’s?), I went with cabbage to see what all the fuss is about.
What goes in Beef Cabbage Soup?
- Beef. I use rib eye steak or scotch fillet as it’s the most tender cut that stays tender through a minimal cooking process without having to boil it for 4-5 hours. Yes, it’s more expensive than your cheaper cuts, but the flavour and texture is unbeatable, with minimal fat coating the top of the soup.
- Cabbage (I use green, but you can use any variety)
- Onions and garlic
Not only was I in pure disbelief that this soup filled me up after only half a bowl (HALF people), I went back for seconds in the form of a great afternoon snack (move over celery sticks) AND rejoiced when there was one bowl left over for the next day! WHO AM I?
It’s not just me! My family are now HUGE fans of cabbage and CRAVE it.
Beef Cabbage Soup is just what you need…dieting or not!
Beef Cabbage Soup
- 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
- 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).