Sweet and Sour Beef Cabbage Soup
Posted: January 12th, 2012, 9:03 pm
Sweet and Sour Beef Cabbage Soup
Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: 6 servings, about 1 3/4 cups each
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes.
1 tablespoon olive oil
1 pound lean (90% or leaner) ground beef
1-1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2-1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1-1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: 6 servings, about 1 3/4 cups each
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes.
1 tablespoon olive oil
1 pound lean (90% or leaner) ground beef
1-1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2-1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1-1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009