Wild Rice Steak and Cabbage Soup Recipe
Ingredients
| Cabbage | 4 Cup (16 tbs), chopped | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| 1 pound beef chuck steak, cut into 1/2-inch cubes | ||
| Beef broth | 7 Cup (16 tbs) | |
| 3 cups cooked wild rice | ||
| Carrots | 1 box, sliced | |
| Caraway seeds | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
Directions
In large saucepan, saute cabbage in oil 5 minutes, stirring frequently; do not brown. Add onion and garlic; saute 3 minutes. Add beef; cook 5 minutes. Add remaining ingredients except cheese; simmer, covered, 1 hour. Ladle into bowls and top with cheese.
Chef
