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Warming Beef and Cabbage Soup

Warming beef and cabbage soup from beef stew meat. Mmmm...

Course Soup
Author Wardee Harmon

Ingredients

  • 4 tablespoons grass-fed butter divided
  • 2 to 3 pounds grass-fed beef stew meat or lamb, buffalo, goat or wild game
  • 8 cups stock or water, plus additional as needed
  • bay leaf
  • 1 to 2 onions coarsely chopped
  • 4 cloves garlic crushed
  • 6 ounces wild mushrooms or organic crimini mushrooms, optional
  • 1/2 cabbage cored and chopped into bite-size pieces
  • 2 teaspoons sea salt plus additional as needed
  • 1/2 tablespoon pepper
  • 2 tablespoons dried parsley or 1 tablespoon fresh chopped
  • 4 cups brown rice cooked *

Instructions

  1. Over medium-high heat, melt 2 tablespoons butter in a large stockpot.
  2. Add the stew meat and brown thoroughly on all sides.
  3. Add the stock or water and the bay leaf.
  4. Bring to a simmer, reduce heat and let simmer several hours, covered, until meat is tender.
  5. Replenish water as needed to keep it to the same level.
  6. **If using pre-soaked rice grain, add it when beef is tender.
  7. Let rice simmer and cook with the meat for another half hour, or until tender, before proceeding with the recipe.
  8. Over medium heat, melt 2 tablespoons butter in a cast-iron skillet.
  9. Add the onions, garlic and mushrooms.
  10. Cook until tender, about 3 minutes.
  11. Add to stock pot.
  12. Add cabbage to soup.
  13. Simmer until cabbage is tender, but still has crunch.
  14. Add sea salt, pepper and parsley.
  15. Taste and adjust seasonings.
  16. Serve over warm, cooked brown rice (unless rice is cooked in the soup according to alternate instructions above).

Recipe Notes

*See instructions for soaking and cooking rice here.

 

**If you want to cook the rice along with the soup instead of separately, add 2 cup of soaked rice grain to the pot where you see the ** in the recipe below.