Cabbage Soup with Beef

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Beef Ribeye, Boneless(454g)
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  Celery(400g)
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  Carrots
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  Cabbage, Green
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  Garlic(240g)
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  Low Sodium Beef Broth(1440g)
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  Parsley, Fresh(45g)
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  Thyme, Dried(10g)
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  2 teaspoons dried rosemary
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  Onion powder(10g)
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  Garlic powder(10g)
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  1 pinch salt (to taste)
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  1 pinch cracked pepper (to taste )

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat. Cut the beef into bite-sized chunks, add to the pot, and sear for 5–7 minutes, stirring occasionally, until browned on all sides but not cooked through.
2. 2Dice the onion and add to the pot. Cook for 3–4 minutes over medium heat, stirring occasionally, until translucent.
3. 3Chop the celery and carrots into uniform bite-sized pieces. Add to the pot and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
4. 4Chop the cabbage into bite-sized pieces and add to the pot. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften. Mince the fresh garlic, add to the pot, and cook for 1 minute until fragrant.
5. 5Pour in the beef broth. Add the parsley, thyme, onion powder, and garlic powder. Stir well to combine, then bring to a simmer over medium-high heat.
6. 6Reduce heat to medium-low, cover with a lid, and simmer for 10–15 minutes until the cabbage and carrots are tender. Check that the beef has reached an internal temperature of 160°F.
7. 7Season with salt and pepper to taste. Adjust dried herbs if needed.
8. 8Divide the soup evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.