"I love sharing our humble and hearty soup made with beef, cabbage, and green chiles. A blast of cilantro gives it a full-flavored finish." Editor's note: I AM gonna make this one!! Remember, if I use an asterisk*, it is a suggestion I would make or use! Also, you can adjust the amts. and measurements in ANY recipe to suit your needs or desires.
(serves 6 - 2 quarts)
1 lb. lean ground beef (90% lean)
1/2 t. kosher* salt
3/4 t. garlic powder
1 T. extra virgin olive oil (EVOO)
1 med. sweet* white onion, chopped
6 cups chopped cabbage (about 1 small head)
3 cans (4 oz. each) chopped green chiles (I would use Hatch* - from New Mexico)
2 cups water
1 can (14&1/2 oz.) reduced-sodium beef broth
2 T. minced fresh cilantro leaves*
Pico de gallo
Sour cream
In a large saucepan, cook and crumble beef with seasonings over med.-high heat until no longer pink, 5-7 min. Remove from pan. In the same pan, heat oil over med.-high heat; saute the onion and cabbage until they are crisp-tender, 4-6 min. Stir in beef, chiles, water, and broth; bring to a boil. Reduce the heat; simmer, covered, to allow the flavors to blend, about 10 min. Stir in cilantro. If desired, top with pico de gallo and sour cream.
Freeze option: freeze cooled soup in freezer containers. To use, partially thaw in fridge overnight. Heat through in a saucepan, stirring occasionally.
"Tribulation: God's fastest road to patience, character, hope, confidence, and genuine love."
Love,
Machete Milletti (aka MM/Chef Deb)
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