Beef Cabbage Soup

I had seen this recipe floating around the internet for some time. It looks good, but I always think things look good then I make them and they're meh.

This soup was actually good, feeling and oh so good. Did I mention it was good? It took about 30 minutes to prep and get in the pot, which isn't much time. You could cut down that time by buying pre-chopped veggies if you like.

I did not use the whole head of cabbage. That seemed like too much cabbage to me, so I used just over a half. The head of cabbage I got wasn't exactly a "small" head either.

Other modifications I made:

• I didn't buy enough beef broth so adjust to 6 cups with water. Threw in a dash of Worcestershire sauce to help balance the beef flavor that I had watered down. 
• I put in about a Tablespoon of tomato paste. No reason other than I think it needed a bit more depth.

Beef Cabbage Soup

Recipe from Cafedelites.com

2 tablespoons olive oil

1 large onion chopped

1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)

1 stalk celery chopped

2 large carrots peeled and diced

1 small green cabbage chopped into bite-sized pieces

4 cloves garlic minced

6 cups beef stock or broth

3 tablespoons fresh chopped parsley plus more to serve

2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)

2 teaspoons onion or garlic powder

Salt and freshly-cracked black pepper to taste

2 tablespoons olive oil

1 large onion chopped

1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)

1 stalk celery chopped

2 large carrots peeled and diced

1 small green cabbage chopped into bite-sized pieces

4 cloves garlic minced

6 cups beef stock or broth

3 tablespoons fresh chopped parsley plus more to serve

2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)

2 teaspoons onion or garlic powder

Salt and freshly-cracked black pepper to taste