This AIP Beef And Cabbage Soup is the answer to those chaotic midweek meal woahs! There is nothing nicer than a recipe that only requires a handful of ingredients, especially on those busy evenings when you don’t have time for fuss and bother, but still need to make a healthy meal.
It’s hearty, comforting, delicious, and contains a good amount of protein coming from the grass-fed beef as well as loads of fresh vegetables, especially cabbage.
Why We Love Cabbage:
Although cabbage looks more like it would be part of the lettuce, it is actually part of the same family that includes broccoli, cauliflower, and kale. So, it’s no surprise then that cabbage would also be loaded with vitamins and minerals.
Just 1 cup of raw green cabbage packs a nutrient punch and contains:
- Calories: 22
- Protein: 1 gram
- Fiber: 2 grams
- Vitamin K: 85% of the RDI
- Vitamin C: 54% of the RDI
- Folate: 10% of the RDI
- Manganese: 7% of the RDI
- Vitamin B6: 6% of the RDI
- Calcium: 4% of the RDI
- Potassium: 4% of the RDI
- Magnesium: 3% of the RDI
When it comes to digestive health, this high fiber vegetable is the way to go.
Cabbage is full of gut-friendly insoluble fiber, this is a type of carbohydrate that can’t be broken down in the intestines that way insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements.
650g grass-fed ground beef
2 tablespoon olive oil
1 ½ teaspoon Himalayan salt
½ cup diced onion
½ cup diced celery
½ cup diced carrot
1 can organic diced or crushed tomatoes
5 cups chopped green cabbage
4 cups bone broth or filtered water
2 bay leaves
1 tablespoon fresh thyme
- Heat a pot to medium-high, add the olive oil and ground beef. Cook until beef is browned.
- Now the add the onion, celery and carrots and saute for about 5 minutes, until onion is translucent.
- Add the tomatoes, cabbage, bone broth, fresh thyme and bay leaves.
- Turn heat to low and simmer until vegetables are tender, about 30 – 40 minutes.
- Remove bay leaves and serve warm.