One of my favorite things to do on Friday afternoon is whip up a big batch of soup for the weekend ahead.
The weekends often bring more spontaneous outings and times with friends which can mean I have less time to cook. Having something prepared in bulk is my answer for avoiding eating out all weekend and having a nourishing meal to quickly heat up.
This past week I picked up a head a cabbage with the intention to make some sort of beef dish with it. The combo of cabbage and beef is one of my favorite food pairings for cold nights.
Cabbage provides a plethora of nutrients including Vitamin B6 as well as dietary fiber to promote healthy digestion and stable blood sugars.
We prefer to saute cabbage or turn it into a soup to maximize it's use and flavor.
This soup took about 15 minutes to bring together and will feed a small family multiple times!
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Beef and Cabbage Soup
1 1/3 lb beef
1 onion, diced
3-4 garlic cloves, minced
1 box chicken or beef bone broth (about 4 cups)
1 (14.5 oz) can diced tomatoes with juice
5-6 red potatoes, diced
3 cups cabbage, diced
1 T Worcestershire
1 t cumin
salt + pepper to taste
*Brown beef with onion in a large pot. Add remaining ingredients and simmer until potatoes are softened. Serve with corn bread.
1 cup kodiak cakes pancake and waffle mix
1 cup corn meal
1 cup full-fat, plain kefir
1/2 cup honey
1/3 cup butter, melted
*Add all ingredients into a bowl and mix until combined. Add to a greased 9 inch cast-iron skillet and bake for 15 minutes or until cooked through.