Super easy to make Beef Cabbage Soup recipe is slow simmered with tender bites of beef and juicy cabbage. Hearty and comforting.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American, jewish
Keyword: cabbage soup
Servings: 10
Calories: 230kcal
Author: Kellie
Ingredients
2lbsbeef brisketcut into bite sized pieces
1tbspolive oil
1cupdiced onion
2celery stalkschopped
1cupchopped carrot
3tbsptomato paste
1tbspitalian seasoning
1headcabbagecored and chopped
4cupsbeef stock
1tbspworcestershire sauce
1tbspbalsamic vinegar
1/4cupbrown sugar
1bay leaf
kosher salt and fresh ground pepper
Instructions
Season the brisket liberally with salt and pepper.
Heat the oil in a large dutch oven over medium/high heat. Add the brisket to the pot and brown on all sides, working in batches if necessary. Do not crowd the pan.
Using a slotted spoon, transfer the browned beef to a platter or plate.
Add the onion, celery and carrot to the pot. Cook for 2-3 minutes or until beginning to soften. Stir in the tomato paste and italian seasoning. Cook for 1 minute.
Stir in the cabbage and beef stock. Bring the soup to a boil.
Add the worcestershire sauce, vinegar, brown sugar and bay leaf. Stir to combine. Return the beef to the pot and cover.
Turn the heat to low and simmer, covered, for 30-45 minutes.
Season with salt and pepper, to taste. Serve immediately