Beef and Cabbage Soup


  • 1                 large onion, diced
  • 5 clv.         garlic, minced
  • 2 lbs.         Sirloin Steak, cubed into bite size
  • 2 Tbs         Butter
  • 1 C              Long Grain White Rice, uncooked
  • 1 C              Wild Rice, uncooked
  • 1                  Head Cabbage, medium sized, chopped (core removed)
  • 1                  Diced Tomatoes, 28 oz. can
  • 1                  Tomato Paste, 6 oz. can
  • 4 C              Beef Broth
  • 4 C              Water  
  • 1½ C          V8 Juice
  • 1 tsp            Paprika
  • 1 Tbs           Italian Herbs
  • 1 Tbs           Worcestershire Sauce
  • 2                  Bay Leaves
  • 1 ½ tsp       Sea Salt
  • 1 ½ tsp       Black Pepper              


    In a large stock pot or Dutch oven brown onion, garlic, sirloin steak in the butter. Drain any fat.

    Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).

    Add all remaining ingredients, bring to a boil and reduce heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes).

    Remove bay leaves and serve.


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I make my home on the great northern plains of South Dakota, where the winters are bitter and the summers brutal. It is a good place to shape a vision and to dream. It is even a better place to call home, write about and capture the personality of in pictures. I am a Christian of the Cathar and Gnostic faith. I am a writer, photographer and self taught gourmet cook. I also dabble in genealogy.

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