Spicy Cabbage and Beef Soup
Senior Editor
Abuja, Nigeria ·
Cookies on African Food Network
We use essential cookies to make the site work. We would also like to set analytics cookies and advertising cookies, but only if you agree. You can choose each one separately. Read our cookie policy
Abuja, Nigeria ·
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.
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself.
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.
Put in the onions, garlic powder and red bell pepper and cook for a few minutes until softened.
Mix in the celery, carrots, the remaining spices and the diced tomatoes, and cook for about 5 minutes over medium-high heat.
Pour in the stock, bring to the boil and cook for a few minutes.
Tip in the chopped cabbage and mix through.
Cook for about 10 minutes, or until the vegetables have softened to your liking.
Taste and adjust the seasoning.
Personal notes from Deborah OlayiwolaBe the first to rate this recipe
Cooked it? Your rating helps the next person decide whether to try it.
No reviews on this one yet. If you have cooked it, yours would be the first.
