Beef and Cabbage Soup
As a child, I never ate red meat, so this recipe would come as a shock to my old, anaemic self. Today, I believe eating meat is an important part of giving my body the protein, iron, and nutrients that it needs. I used to argue that you could pop an iron tablet, so there’s no basis for eating meat. After listening to my body, I no longer believe this. I’m not a fan of taking artificial vitamins. My philosophy stems from a desire to provide my body with goodness from foods – the natural way. Besides, I’m pretty sure that taking iron supplements sparked an episode of SVT – but that’s another story.
So, why this recipe? Well, my daughter dances 10 hours per week, meaning she needs a balanced diet, giving her protein, iron etc. to ensure her muscles can cope with the physical demands of strenuous exercise, and my son is a teenager whose growing body also needs fuel. And me, well, I’m constantly striving to stem anaemia, so what better way to nurture my red blood cells than with red blood cells!
Besides the meat factor, we rarely eat cabbage, so I wanted to include this vegetable into our diets – hence why there’s a lot in this recipe, along with Brussel sprouts.
Here’s how I made this:
- 1 brown onion, chopped
- 2 celery stalks, chopped
- 500g good quality beef fillet, chopped
- 3 carrots
- 1/2 cabbage
- 5 Brussel sprouts
- 3 cloves of garlic
- 1 beef stock cube
- Fresh thyme and rosemary (I love thyme and cook a lot with it. I’ve also added rosemary in here as it goes well with beef).
- Salt, pepper
- In a big pot, fry your onion, garlic and celery.
- Add the beef and cook until browned.
- Fill pot with hot water and stock.
- Add the cabbage, sprouts, herbs, salt and pepper.
- Cook until cabbage is soft.
*** IF YOU LOVE MY POSTS, PLEASE LIKE AND SHARE TO SUPPORT ME ***