Spicy Cabbage and Beef Soup
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Ground beef browned and cooked with cabbage, celery, carrot, pepper and fire-roasted tomatoes with green chillies. No country is claimed. It is a template rather than a fixed recipe, and the source is unusually good about saying so. It gives instructions for making it hotter, milder, thinner, thicker, vegetarian, or with pork chops or chicken instead of beef, and it points out that it doubles and triples well for batch cooking. That flexibility is genuinely the most useful thing about it. The technique worth noting is browning the beef first and using its rendered fat to cook the vegetables. That fat carries flavour, and pouring it all away, as many recipes instruct, throws it out. The source has you drain only the excess and cook the onions and peppers in what remains, which is right. Two inconsistencies. The method calls for garlic and beef broth; the ingredient list contains neither, offering vegetable or chicken stock and granulated garlic powder instead. Both have been reconciled below. Fire-roasted tomatoes with green chillies are doing a lot of the work here, they carry smoke, acidity and heat in one tin, and plain tomatoes will need chilli added separately.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Put the ground beef into a large pot and cook until done. Drain off the excess fat but leave some in the pot, that fat carries flavour and is what the vegetables will cook in. If there is not enough, add a little olive oil.
- 2
Put in the onions, garlic powder and red bell pepper and cook for a few minutes until softened.
- 3
Mix in the celery, carrots, the remaining spices and the diced tomatoes, and cook for about 5 minutes over medium-high heat.
- 4
Pour in the stock, bring to the boil and cook for a few minutes.
- 5
Tip in the chopped cabbage and mix through.
- 6
Cook for about 10 minutes, or until the vegetables have softened to your liking.
- 7
Taste and adjust the seasoning.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Do not pour away all the beef fat. Draining the excess is right; draining all of it throws away the flavour the vegetables should cook in.
- Fire-roasted tomatoes with green chillies do a lot here. Plain tinned tomatoes will need chilli and a little smoked paprika to compensate.
- Add the cabbage last. It needs far less time than the root vegetables and goes limp if it is in from the start.
- For a vegetarian version, leave out the beef and use vegetable stock, the source's own suggestion.
- Apple cider vinegar or soy sauce at the end lifts the whole thing, which the source recommends and is right about.
- It doubles and triples cleanly and freezes well, which is much of its appeal.
Questions fréquentes
Can I make it vegetarian?
Yes, and the source gives the instructions: leave out the ground beef and use vegetable stock in place of the beef broth. You will want a little extra oil to cook the onions in, since the beef fat is doing that job in the original. Adding a tin of beans keeps it substantial. The tomatoes, cabbage and spices carry most of the flavour regardless, so it holds up well.
How spicy is it?
Moderately, as written, the heat comes from the red pepper flakes and from the green chillies in the tinned tomatoes. The source is helpful about adjusting it in both directions: more cayenne, black pepper, chilli powder or Cajun seasoning to increase it, or omit the pepper flakes and use plain fire-roasted tomatoes without chillies to reduce it. It is an easy recipe to tune to a household.
Why does the ingredient list not match the method?
Because the source's do not quite line up. Its method calls for garlic and beef broth; its ingredient list offers granulated garlic powder and vegetable or chicken stock instead. Both have been reconciled here, with the stock listed as vegetable, chicken or beef and the garlic powder kept. Neither discrepancy changes the dish materially, but it is the sort of thing worth noticing before shopping.
Does it freeze well?
Yes, and the source recommends doubling or tripling it for exactly that reason. Cabbage soups generally freeze better than most vegetable soups because cabbage holds its structure. Cool it completely before freezing, and expect the cabbage to soften a little further on reheating. It also keeps for several days refrigerated and, like most soups of this kind, tastes better on the second day.
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