Cabbage Soup with beef
Cabbage Soup with beef INGREDIENTS 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 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 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...