Sweet and Sour Cabbage Soup With Beef Crock Pot
Sweet-and-Sour Beef Cabbage Soup ~ elementary and comforting onetime world soup fabricated with beef short ribs, cabbage, allspice, brown sugar and red wine vinegar. Almost as adept equally Cecil's in Saint Paul, Minnesota!
When we lived in St. Paul, Minnesota, ane of our favorite spots was Cecil's Cafeteria. Loved that place and ALWAYS got a reuben and a loving cup of cabbage soup. That soup ~ sweet and sour, with tender pieces of beef in a tomato-based broth with cabbage.
I crave that soup and recently stumbled on a recipe for cabbage soup in my local newspaper that sounded similar, the food author says it's based on his mom'due south version. I tried information technology and this sweetness-and-sour beef cabbage soup is just like Cecil's!
INGREDIENTS
This recipe uses beef short ribs, which are a favorite of mine, a little onion and stewed tomatoes. The flavoring is primarily from allspice, both whole berries and ground. And the sweet-and-sour comes from brown carbohydrate and reddish vino vinegar. No chicken or beefiness broth, just h2o and simmering everything until the broth has the right concentration.
Like with so many soups and stews, this soup is much meliorate the next day. And after overnight refrigeration, any fatty still in that location is hardened and easier to remove. I definitely recommend making it a day in advance.
Meathead loves this soup, and when he brought some to piece of work for tiffin, a co-worker went basics and said he had to have the recipe. I know the feeling, information technology's that skillful ~ just like Cecil's. Best, Kelly🍴🐦
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- 2 lbs beef curt ribs
- Kosher salt and fresh cracked pepper
- 2 tbsp canola oil
- 7 cups h2o
- i large yellow onion, thinly sliced
- ½ head dark-green cabbage, thinly sliced
- 12 whole allspice berries
- 2 (fourteen½-oz) cans stewed tomatoes, broken upwards by hand ~ or in a blender
- ¼ loving cup brown sugar
- ¼ loving cup ruby-red vino vinegar
- ¼ tsp blackness pepper
- ¼ tsp ground allspice ~ original recipe calls for ½ tsp, season to your taste
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In large pot or Dutch oven, heat oil over medium-loftier oestrus. Season ribs with table salt and pepper. Brown ribs on all sides, virtually 10 minutes. Remove to plate, keeping all fat in pot, and prepare bated. To pot, add sliced onion, sprinkle with a little salt, and stir and melt until translucent, scraping up any browned bits from the bottom of the pan, virtually 4 minutes. Pour out/drain fat.
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Return browned short ribs to pot and add water, cabbage and allspice berries. Bring to a boil, and so reduce heat and simmer for 30 minutes, skimming any cream that surfaces to the top.
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Add broken up stewed tomatoes, brownish sugar, red wine vinegar, pepper, and ¼ to ½ teaspoon ground allspice (to taste). Season with a little salt and pepper. Bring back to boil, then lower and simmer until meat has pulled at least ½-inch from the os, near xxx more minutes. Skim as much surface fatty as you tin can.
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Remove beef short ribs to cut board. Cutting meat off bone and into bite-sized pieces, trimming any fatty. Render beef to soup pot.
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Taste soup and adapt for table salt and pepper. If broth is as well weak, continue simmering until flavors are more concentrated. Let cool and then refrigerate overnight. Remove any hardened fat from surface. Reheat and serve.
Calories: 274 kcal
Keyword: Sweet and sour beef cabbage soup, deli cabbage soup, beef cabbage soup
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*Adapted from St. Louis Mail Acceleration, Mom's Cabbage Soup, Nov thirty, 2016
Source: https://thehungrybluebird.com/sweet-sour-beef-cabbage-soup/