Cabbage Soup is quick to make, healthy, low in carbs and full of delicious flavour! 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!
Keyword: cabbage soup
1pound500 grams rib eye or scotch fillet steak, cut into 1-inch pieces(trimmed of visible fat)
2largecarrotspeeled and diced
1small greencabbagechopped into bite-sized pieces
6cupsbeef stock or broth
3tablespoonsfresh chopped parsleyplus more to serve
2teaspoonseach dried thyme and dried rosemary(or dried basil and oregano)
2teaspoonsonion or garlic powder
Salt and freshly-cracked black pepperto 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.