beef and cabbage soup

 

INGREDIENTS

• 1 large onion chopped
• 2 Tablespoons, extra virgin olive oil
• 2 pound chuck steak 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
• 1 package of frozen corn

• Salt and freshly-cracked black pepper to taste
• green onions to garnish

INSTRUCTIONS

• 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 flavors in the pot. Then 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. Simmer for 45 minutes to an hour till beef is really tender.
• Than add the frozen corn and chopped up cabbage. Put a lid on it for another 10 minutes or so till the cabbage is tender.
• Season with salt and pepper, and add in a little extra dried herbs, if needed.
• Serve w/ green onions on top with some good warm sourdough bread