Beef Cabbage Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion chopped
• 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 carrots peeled and diced
• 1 small green cabbage chopped into bite-sized pieces
• 4 cloves garlic minced
• 6 cups beef stock or broth
• 3 tablespoons fresh chopped parsley plus more to serve
• 2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)
• 2 teaspoons onion or garlic powder
• salt and freshly-cracked black pepper to taste

Directions

1. Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions 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 (or broth), parsley, dried herbs, and onion or garlic powder mixing well. 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 and pepper, and add in a little extra dried herbs, if needed.
5. Serve warm with a sprinkle of fresh parsley (if desired).