I bought a cabbage last fall. I don't know how much it weighted then but I have bee gnawing at it and I took off over 1kg for this recipe and there is still a significant amount of cabbage left
This recipe is based on the Braised Cabbage soup with beef from the book "best-ever SOUPS" by Anne Sheasby, pg 193. I found that recipe lacking in liquid so I added 2 litres of chicken stock at the end to create a more soup like dish
|1.26kg cabbage, shredded||279||16.7|
|1 large onion, diced (495g)||208||4.6|
|1/2 cup apple juice||53||0|
|43g brown sugar||162||0|
|20g garlic (4-5 small cloves)||30||1.3|
|1/4tsp grated Nutmeg||0||0|
|1 tsp caraway seed||0||0|
|1/4 cup red wine vinegar||0||0|
|4 cups beef stock||125||18.9|
|2 litres chicken stock||133||13.3|
|750g extra lean ground beef||1613||139.4|
Yield 9 two cup servings
Total calories: 2603, Total Protein: 194.2g
Per serving: Calories: 289, Protein: 21.6g
|What remains of the cabbage!|
|1.126kg of shredded Cabbage|
1. Pre heat the oven to 300F. Combine the cabbage, onion, apple juice, brown sugar, garlic, nutmeg, caraway, and vinegar. Put in a large roasting pan, cover and bake for 3 hours. Periodically stirring the mixture.
|Cabbage after braising|
2. Fry the ground beef in you soup pot. Adding some salt and pepper to season the beef while it cooks. Fry the beef until it starts to brown a bit.
3. Add the beef stock and de-glaze the pan. Add the braised cabbage and the chicken stock. Bring to a boil and simmer for 30min to allow the flavour to develop. Taste and season as needed.
|Final pot of soup|
|A bow of Braised Cabbage Soup|
I found the flavour reminiscent of borscht, without the beets. On the whole a good soup.