Beef Cabbage Soup Recipe 415

CABBAGE BEEF SOUP

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

BEEF AND CABBAGE SOUP

Steps:

• In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
• Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.

CABBAGE AND BEEF SOUP

Steps:

• In large pot or dutch oven, brown beef and onion.
• Add all ingredients except parsley.
• Bring to boil.
• Reduce heat and simmer, covered, for 1 hour.
• You may add extra water if you like a thinner soup.
• Garnish with parsley to serve.

CABBAGE AND GROUND BEEF SOUP

Steps:

• In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
• In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
• Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.

BEEF AND RED CABBAGE SOUP

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
• Reduce heat, cover, and simmer for 2 hours.

GRANDMA'S BEEF CABBAGE SOUP

Steps:

• Cut roast into small pieces and place in crockpot.
• Season well with salt and pepper.
• Add beef broth and onions.
• Turn crockpot on lowest setting for at least 24 hours.
• Add vegetables and reseason with salt and pepper to taste.
• Recover crockpot and allow to cook for at least another 6-12 hours.
• Serve hot.
• Great with salad and fresh bread.