Wednesday, April 20, 2011

Braised Cabbage & Beef Soup

Cabbage: Is there  any better value for your money. It is a very low calorie food and contains a good amount of protein.

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, shredded27916.7
1 large onion, diced (495g)2084.6
1/2 cup apple juice530
43g brown sugar1620
20g garlic (4-5 small cloves)301.3
1/4tsp grated Nutmeg00
1 tsp caraway seed00
1/4 cup red wine vinegar00
4 cups beef stock12518.9
2 litres chicken stock13313.3
750g extra lean ground beef1613139.4

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.

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