Steak and Cabbage Wild Rice Soup

    4 cups chopped cabbage
    2 tbsp vegetable oil
    1 medium onion, chopped
    2 cloves garlic, chopped
    1 lb chuck steak, cut into 1/2 inch cubes
    7 cups beef broth
    3 cups cooked wild rice
    1 box (9 oz) cut carrots, sliced
    1 1/2 tsp caraway seed
    1 tsp salt
    1 tsp black pepper
    1 1/2 cups shredded Swiss cheese

In large saucepan, saute cabbage in oil 5 minute, stirring frequently; do not brown. Add onion and garlic; saute 3 minutes. Add beef; cook 5 minutes. Add remaining ingredients except cheese; simmer 1 hour. Ladle into bowls and top with cheese

6 - 8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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