Beef Cabbage Soup Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 pound beef shank, cut crosswise in 1-inch pieces | ||
| Water | 5 Cup (16 tbs) | |
| Tomato Paste | 1 6 Ounce | |
| Onion | 1 Medium, finely chopped | |
| Packed brown sugar | 2 Tablespoon | |
| 1 1/2 teaspoons instant beef bouillon granules | ||
| Salt | 1/2 Teaspoon | |
| Sour salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Cabbage | 1 Small, shredded | |
| Apple | 1 Medium, finely shredded | |
Directions
In 3-quart casserole, combine beef shanks, water, tomato paste, onion, brown sugar, bouillon, salt, sour salt, and pepper.
Cook, covered, at HIGH for 12 to 15 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 45 minutes.
Add cabbage and apple.
Cook, covered, at MEDIUM (5) for 30 minutes or till meat is tender.
Remove meat from bones.
Discard bones.
Chop meat and return to soup.
Season to taste with additional salt, pepper, and sour salt.
Cook, covered, at HIGH for 12 to 15 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 45 minutes.
Add cabbage and apple.
Cook, covered, at MEDIUM (5) for 30 minutes or till meat is tender.
Remove meat from bones.
Discard bones.
Chop meat and return to soup.
Season to taste with additional salt, pepper, and sour salt.
Chef
