Beef and Cabbage Soup
Servings: 4 to 6
Ingredients:
Beef and Cabbage Soup
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 204 |
| pro | 14 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 31 mg |
| sodium | 588 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 45% |
| vit C | 18% |
| folate | 8% |
-
12 oz (375 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, diced
1 clove garlic, minced
2 bay leaves
1/2 tsp (2 mL) each dried thyme, marjoram and salt
1/4 tsp (1 mL) pepper
Pinch ground cloves
3 cups (750 mL) chopped cabbage
2 carrots, halved lengthwise and sliced
2 stalks celery, sliced
3 cups (750 mL) sodium-reduced beef stock
1/4 cup (50 mL) tomato paste
1 cup (250 mL) cooked rice
lemon wedges
Preparation:
In large saucepan, brown beef over medium-high heat, breaking up with back of spoon. With slotted spoon, transfer to bowl. Drain fat from pan and wipe out pan.
Heat oil in pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add stock, 3 cups (750 mL) water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes. Discard bay leaves. Serve with lemon.
Heat oil in pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add stock, 3 cups (750 mL) water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes. Discard bay leaves. Serve with lemon.
Source
Canadian Living Magazine: November 2007
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