Beef and Cabbage Soup

Ingredients

• 1 1/2 lbs Beef chuck (cut into 1 inch chunks)
• 1 medium Yellow Onion (diced)
• 4 cloves Garlic (diced)
• 1 large Cabbage (chopped)
• 1 large Rutabaga (peeled and cut into chunks)
• 14 oz Diced tomatoes
• 2 large Carrots (peeled and sliced 1/4 inch thick)
• 3 cups Beef stock
• 1 Bay leaf
• 1/2 tsp Ground Cinnamon
• 1 tsp Chili Powder
• 1/2 tsp Brown Sugar
• 1/2 tsp Allspice
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1 tsp Paprika

Instructions

1. 1

   Brown beef chunks in a dutch oven pot on medium heat using vegetable oil. Remove the beef and set aside on a paper towel-lined plate.

2. 2

   Saute onions, garlic, and carrots 2-3 minutes, seasoning with about a quarter of the spice mix as you go.

3. 3

   Add the cabbage and saute another 2 minutes or so.

4. 4

   Add the tomatoes and deglaze the pan. Add another quarter of the spices then add in the stock, rutabagas, and bay leaves. Mix well then add the beef back. Bring to a boil, then reduce to a simmer, and mix in the remaining spices. Cover and cook on low heat for 20 minutes.