(FID) / GF / Low Amines / Med Sals / MSG Free

Hearty Beef and Cabbage Soup (S)

This soup can be modified into a stew or heartier soup by adding cooked buckwheat or barley  (note barley contains minor gluten)

Serves 8


  • 2 tablespoons suitable  oil
  • 1  leek (sliced white only) 
  • 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 CARROTpeeled and diced
  • 1 small green cabbage chopped into bite-sized pieces
  • 2 cloves garlic minced
  • 6 cups  of homemade veal or chicken stock made with suitable ingredients
  • Optional a sprinkling of parsley


  1. Heat oil in a large pot over medium-heat, add the beef and sear all sides until browned all over (they don’t need to be cooked through). Then add the onions or leek and cook until transparent (about 3-4 minutes).

  2. Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.

  3. Add the stock  Bring to a simmer; reduce heat to medium-low and cover, with a lid.

  4. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt.

  5. Serve warm with a sprinkle of fresh parsley (if desired).

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