Cozy Cabbage Beef Soup Ip Food

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.

~ COZY CABBAGE & BEEF SOUP ~ IP

Steps:

• Turn pot on sauté. Once hot add oil and ground beef or steak. Stir and break up ground beef if using until browned..
• Add onion and carrots. Sauté about 5 min, stirring occasionally. Turn off.
• Add tomatoes and juice, cabbage, beef broth, cauliflower, thyme, salt and oregano. Stir together.
• Place lid on pot and seal vent. Press high pressure button and set for 20 minutes. Let release naturally for 15 minutes. Release remaining pressure.
• Stir re- season if need be. Stir and serve. Serving 1.5 cups, 160 cal, fat 7 g, 8 carbs, fiber 2 g, protein 13 g

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.

HEARTY CABBAGE & BEEF SOUP

Steps:

• In a Dutch oven, brown beef, drain.
• Add all remaining ingredients except parsley.
• Bring to a boil.
• Reduce heat and simmer, covered, for 1 hour.
• Garnish with parsley.
• *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

CABBAGE BEEF SOUP

Steps:

• Cook beef or ground meat till done; drain fat off and set aside.
• In a large stewing pot (6 quart or larger) put the water, cabbage and carrots.
• Cook about 20 minutes.
• Then add beef, onions and potatoes.
• Cook till almost done.
• Add remaining ingredients and cook till done, about 15 more minutes.

CROCK POT - CABBAGE BEEF SOUP

Steps:

• In a skillet brown ground beef in vegetable oil. Drain well.
• Place chopped onion, carrots and celery in bottom of crock pot. Add garlic powder, brown sugar, worcestershire sauce, tomato sauce, tomatoes and cabbage.
• Add browned ground beef. Add salt and pepper to taste.
• Turn crock pot on to low and cook 6 to 7 hours.
• Serve and enjoy!