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Beef and Cabbage Soup




Source of Recipe


Lighthouse Point Yacht & Racquet Club, of Florida


List of Ingredients




1 1/4 pounds beef top round/flank or London broil fine -- see directions
2 slices bacon -- finely chopped
OR: one thick slice -- finely chopped
1 medium onion -- 1/4" dice
1 medium carrot -- 1/4" dice
2 medium celery ribs -- 1/4" dice
1 medium green bell pepper -- 1/4" dice
1/2 cup cabernet Sauvignon
1/4 cup A-1® Steak Sauce
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper -- or to taste
1 teaspoon granulated garlic -- bottled type
1/4 teaspoon dried oregano -- crushed
1/4 teaspoon dried thyme -- crushed
1/2 teaspoon caraway seeds -- more if desired
8 cups water
2 each beef bouillon cubes
OR: 2 tsp Better than Boullion Beef Base
1/2 head green cabbage -- about 12 ounces
-- cut in 1" cubes
1 3oz jar roasted red peppers -- drained and diced

Recipe



Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes. In a nonreactive large pot (ours was 6 quarts), add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot.

Saute onions, carrots, celery and green peppers about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot.

Stir in wine, A-1 sauce, Worcestershire sauce, salt, pepper, garlic, oregano, thyme and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled beef bouillon cubes (or base). Stir until cubes or base have dissolved completely.

Add cabbage and roasted red peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water. (We added 1 cup at the end.)


Serves 10.