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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council