This cabbage and meat soup is a hearty meal in a bowl. The tender shredded meat simmer in a tasty broth with the cabbage and red bell peppers. The broth is flavored with garlic, onions and apple cider vinegar.
4 cups good beef stock
½ head cabbage, sliced
1 red bell pepper, sliced
1 ½ cups shredded beef
½ yellow onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon salt
1 tablespoon apple cider vinegar
fresh ground pepper
3 green onions, sliced thin
1 tablespoon coconut oil
In a soup pot over medium high heat, melt the oil. Add the yellow onion and garlic and cook until translucent, about 3-4 minutes. Stir frequently.
Add the rest of the ingredients, bring up to boil and then lower to medium low and simmer for 20 minutes.
Serve and top with green onions.
Note: To make the shredded beef I use the slow cooker. I add the beef chuck, an onion, 5 cloves of garlic, a carrot cut into one inch pieces, ½ teaspoon salt, fresh ground black pepper and 2 cups of stock and let it cook low and slow until it can shred 6 – 8 hours on high. For the best flavor, sear the beef before putting in cooker.