Steak And Cabbage Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Steak And Cabbage Soup

Prep Time: 1½ Hours

Yields: 8 Servings


This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking.


2 pounds chuck roast, cubed

1 small cabbage, cubed

2 tbsps vegetable oil

1 cup diced onions

1 cup diced celery

½ cup diced bell peppers

¼ cup minced garlic

1 (5.5-ounce) can tomato juice

1 (14.5-ounce) can stewed tomatoes, chopped

1 (10-ounce) can Rotel®

3 (15.5-ounce) cans red kidney beans

2 cups chicken or beef stock

¼ cup white vinegar

¼ cup sugar

salt and black pepper to taste

granulated garlic to taste


In a cast iron Dutch oven, heat oil over medium-high heat. Add cubed beef and cook until browned on all sides, stirring occasionally. Add onions, celery, bell peppers and minced garlic then cook 3–5 minutes or until vegetables are wilted. Add tomato juice, stewed tomatoes and Rotel. Bring to a rolling boil and reduce to simmer. Blend in beans, stock, vinegar, sugar and cabbage then continue cooking 30–45 minutes. Season to taste with salt, pepper and granulated garlic. Serve hot with toasted French bread.

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