{"id":23,"date":"2026-06-18T20:10:27","date_gmt":"2026-06-18T20:10:27","guid":{"rendered":"https:\/\/www.elifefoods.com\/?p=23"},"modified":"2026-07-02T19:41:00","modified_gmt":"2026-07-02T19:41:00","slug":"cabbage-and-beef-soup-recipe","status":"publish","type":"post","link":"https:\/\/www.elifefoods.com\/?p=23","title":{"rendered":"Rich Long-Simmer Beef and Cabbage Soup"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This is a long-simmer soup, the kind that rewards patience more than technique<sup><\/sup>. Rendering the bacon fat first, then browning the beef in it, is what gives the broth its depth \u2014 skip that step and you&#8217;ll end up with something thinner and less interesting than what three hours on the stove should produce<sup><\/sup>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What You&#8217;ll Need<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1-1\/4 pounds<\/strong> beef top round roast<\/li>\n\n\n\n<li><strong>1 slice<\/strong> thick-cut bacon (or 2 slices regular), finely chopped<\/li>\n\n\n\n<li><strong>1 medium<\/strong> onion, cored and cut into 1\/4-inch dice<\/li>\n\n\n\n<li><strong>1 medium<\/strong> carrot, cut into 1\/4-inch dice<\/li>\n\n\n\n<li><strong>2 medium<\/strong> ribs celery, cut into 1\/4-inch dice<\/li>\n\n\n\n<li><strong>1 medium<\/strong> green bell pepper, cored, seeded, and cut into 1\/4-inch dice<\/li>\n\n\n\n<li><strong>1\/2 cup<\/strong> rich red wine (a cabernet sauvignon works well)<\/li>\n\n\n\n<li><strong>1\/4 cup<\/strong> A-1 sauce<\/li>\n\n\n\n<li><strong>2 tablespoons<\/strong> Worcestershire sauce<\/li>\n\n\n\n<li><strong>1-1\/2 teaspoons<\/strong> salt<\/li>\n\n\n\n<li><strong>1\/2 teaspoon<\/strong> fresh-ground black pepper<\/li>\n\n\n\n<li><strong>1 teaspoon<\/strong> granulated garlic (bottled chopped garlic works too)<\/li>\n\n\n\n<li><strong>1\/4 teaspoon<\/strong> dried oregano, crushed<\/li>\n\n\n\n<li><strong>1\/4 teaspoon<\/strong> dried thyme, crushed<\/li>\n\n\n\n<li><strong>1\/2 teaspoon<\/strong> whole caraway seeds<\/li>\n\n\n\n<li><strong>8 to 9 cups<\/strong> water<\/li>\n\n\n\n<li><strong>2 beef bouillon cubes<\/strong>, crumbled (or 2 teaspoons Better Than Bouillon Beef Base)<\/li>\n\n\n\n<li><strong>1\/2 large head<\/strong> green cabbage (about 12 ounces), cut into 1-inch dice<\/li>\n\n\n\n<li><strong>1 (3-ounce) jar<\/strong> roasted red peppers, drained and diced<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Put It Together<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Prep the meat and render the fat<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Trim the beef, keeping the trimmed fat rather than tossing it<sup><\/sup>. Cut the beef into 1\/2-inch cubes and the reserved fat into 1\/4-inch cubes<sup><\/sup>. In a large nonreactive pot \u2014 a 6-quart pot works well \u2014 add the bacon and beef fat together<sup><\/sup>. Cook over medium heat, stirring occasionally, until all the fat has rendered out and what&#8217;s left of the fat and bacon pieces has browned without burning<sup><\/sup>. Pull those browned bits out and set them aside, leaving the rendered liquid fat in the pot<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Saut\u00e9 the aromatics and beef<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Saut\u00e9 the onion, carrot, celery, and green pepper in that fat for about 4 minutes, until everything softens and turns fragrant<sup><\/sup>. Add the beef, bump the heat to medium-high, and saut\u00e9 for about 3 minutes, just until the meat starts taking on some color<sup><\/sup>. Return the browned bacon and fat pieces back into the pot<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Build the flavor base<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Stir in the wine, A-1 sauce, Worcestershire, salt, pepper, garlic, oregano, thyme, and caraway seeds, and let that cook together for about a minute<sup><\/sup>. Pour in 8 cups of water and add the crumbled bouillon (or bouillon base), stirring until it&#8217;s fully dissolved<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. The long simmer<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add the cabbage and roasted red peppers, then bring everything to a boil<sup><\/sup>. Reduce the heat and simmer for several minutes, until the scum stops rising to the surface \u2014 skim it off as needed<sup><\/sup>. Partially cover the pot and let it simmer for 3 hours, stirring occasionally and skimming again if more scum forms<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Adjust and thin<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Taste and adjust the seasoning once it&#8217;s done<sup><\/sup>. If the soup&#8217;s gotten too thick over that long simmer, thin it out with a bit more water \u2014 adding about a cup at the end is usually perfect<sup><\/sup>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nutritional Information<\/h2>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Servings:<\/strong> The stats below are calculated per 1-cup serving<sup><\/sup>.<\/p>\n<\/blockquote>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Nutrient<\/strong><\/td><td><strong>Amount<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Calories<\/strong><\/td><td>110<sup><\/sup><\/td><\/tr><tr><td><strong>Calories from Fat<\/strong><\/td><td>20%<sup><\/sup><\/td><\/tr><tr><td><strong>Protein<\/strong><\/td><td>14 grams<sup><\/sup><\/td><\/tr><tr><td><strong>Carbohydrates<\/strong><\/td><td>8 grams<sup><\/sup><\/td><\/tr><tr><td><strong>Total Fiber<\/strong><\/td><td>2 grams<sup><\/sup><\/td><\/tr><tr><td><strong>Total Fat<\/strong><\/td><td>2 grams<sup><\/sup><\/td><\/tr><tr><td><strong>Cholesterol<\/strong><\/td><td>30 milligrams<sup><\/sup><\/td><\/tr><tr><td><strong>Sodium<\/strong><\/td><td>622 milligrams<sup><\/sup><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a long-simmer soup, the kind that rewards patience more than technique. Rendering the bacon fat first, then browning [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":24,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rich Long-Simmer Beef and Cabbage Soup -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.elifefoods.com\/?p=23\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich Long-Simmer Beef and Cabbage Soup -\" \/>\n<meta property=\"og:description\" content=\"This is a long-simmer soup, the kind that rewards patience more than technique. 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