Beef and Cabbage Soup

The health benefits of cabbage is amazing! According to a study by Clinical Phytoscience, cabbage (a cruciferous vegetable) has anti-inflammatory properties due to it’s sulforaphane properties which reduces inflammation. Another added benefit to the anti-inflammatory properties is one of its main components called glutamine. Glutamine is a strong anti-inflammatory agent that helps reduce inflammation, irritation, allergies, joints and promote good gut health microbiota. Good Gut Health!

This recipe has a mild sassy tartness from the red wine vinegar that compliments the cabbage. John and I love sauerkraut and will eat it straight from the jar. This soup is not as strong as sauerkraut. However, the mild tartness from the red wine vinegar is similar to a sweet and sour soup.


  • ½ head chopped green cabbage.
  • 1 lb lean stew beef, or steak
  • 1 large onion (Cleaned and cubed into 8 pieces)
  • 2 Tablespoons Chopped Garlic
  • 2 Tablespoons Olive Oil
  • 2 Large Carrots (Cleaned and cut into ½ inch slices)
  • 2 Stalks of Celery (Cleaned and cut into 1/2 inch slices)
  • ¼ Red Wine Vinegar
  • 2 tsp Basil
  • 2 tsp Oregano
  • 2 tsp Sea Salt
  • 2 tsp Pepper
  • 4 Cups Organic or Homemade Beef Broth (or 2 Cups Beef Broth and 2 Cups Beef Bone Broth)
  • Adjust Salt and Pepper accordingly to taste.


  • STEP 1: Trim fat from beef. Cut lean beef into 1 inch cubes.
  • STEP 2: Heat frying pan on medium heat for about 1 to 2 minutes, then add olive oil. Swirl around the oil in the pan.
  • STEP 3:Add beef and brown on both sides. Add the browned beef to your cooking pot.
  • STEP 4: Stock Pot- add Onions, Cabbage, Carrots, Oregano, Basil, Salt and Pepper. Cook for an additional 4 to 5 minutes, stirring to make sure cabbage is lightly cooked.
  • STEP 5: Add Broth and vinegar, then bring to a boil.
  • STEP 6: Reduce heat to med/low.
  • STEP 7: Cover with lid and simmer for 35 to 40 minutes until beef is tender.

Notes: IF you do not like sauerkraut, you may want to exclude the red wine vinegar.

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