Beef Cabbage Soup
Made with browned ground beef, sliced onion, cabbage, garlic, tangy Dijon mustard, Worcestershire sauce, and short cut pasta simmered in savory beef broth.
Ingredients
- 1 lb ground beef
- 2 tablespoon butter
- ½ white or yellow onion sliced
- 1 tablespoon minced garlic
- ⅓ head cabbage sliced
- 1½ teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 6 cups beef broth
- 1 cup short-cut pasta
- Pinch ground nutmeg
- Salt & pepper to taste
Instructions
- Prep onion and cabbage; set aside.
- In a large soup pot or Dutch oven, heat a touch of olive oil over medium-high heat. Add ground beef, season with salt and pepper, and cook 5–6 minutes until browned and crumbled. Transfer beef to a paper towel–lined plate.
- Drain most of the grease from the pot. Add butter, onion, and cabbage. Cook about 6 minutes, stirring often, until cabbage has softened.
- Add garlic, Dijon mustard, and Worcestershire sauce. Stir and cook 1 minute more.
- Add broth and pasta. Bring to a simmer and cook 10–12 minutes, or until pasta is tender.
- Return cooked beef to the pot. Add a pinch of nutmeg and season to taste with salt and pepper.
- Serve warm, with fresh herbs or extra black pepper if desired.
Notes
- Season the beef. Just a sprinkle of salt and pepper while the beef browns adds flavor.
- Leave just a bit of beef grease in the pot. Combine it with the melted butter to add flavor tot the cabbage.
- Store soup in airtight container in the fridge for up to 3 days.
- Nutrition values are an estimate only.
Nutrition
Calories: 355kcalCarbohydrates: 24gProtein: 22gFat: 20gSodium: 780mgFiber: 3gSugar: 4g
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