"I Need Some Money" Quick and Easy Beef and Cabbage Soup

A quick and easy to make beef and cabbage soup that is as tasty as it is comforting.

The soup draws on under-used, but flavorful rutabagas to pair with tender beef chunks and luscious cabbage.

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The soup was born out of necessity. The recipe is make due with what you got. For whatever reason we always had cabbage and rutabagas in our house. They were as common as rice and beans. We stretched things pretty far with them especially when funds were low.

Beef and Cabbage Soup Ingredients

• Beef chuck
• Cabbage
• Rutabaga
• Diced tomatoes
• Carrots
• Beef stock
• Bay leaf
• Ground Cinnamon
• Chili Powder
• Brown Sugar
• Allspice
• Black Pepper
• Garlic Powder
• Kosher Salt
• Paprika
• Yellow Onion
• Garlic Cloves

How To Make Beef and Cabbage Soup

Cut beef into chunks (1 inch thick) and brown in a dutch oven pot. Remove the beef and set aside on a paper towel-lined plate.

Saute onions, garlic, and carrots 2-3 minutes, seasoning with about a quarter of the spice mix as you go.

Add the cabbage and saute another 2 minutes or so.

Add the tomatoes and deglaze the pan. Add another quarter of the spices then add in the stock, rutabagas, and bay leaves. Mix well then add the beef back. Bring to a boil, then reduce to a simmer, and mix in the remaining spices. Cover and cook on low heat for 20 minutes.

Cooking Considerations and Tips

Buy your own chuck roast and cut it yourself instead of buying stew meat. You never know what you’re getting with pre-cut meat. 

Cut beef and rutabagas as uniform as possible each for even cooking. This also helps with serving and eating.  

For a thicker stew like consistency make a slurry of corn starch and water. Simply mix water and starch, stir well, and then add to the stew.

The spice mix gives this soup aroma and flavor. I actually normally use it as a seasoning to fried chicken, but it’s pretty versatile.

Checkout this cabbage guide for ideas on how to use cabbage in other soul food based recipes.

More Soup/Stew Recipes

Jerk Chicken Plantain Dumplings

Dutch Oven Beef Stew

Haitian Beef and Pumpkin Soup

Texas Beef Chili

Smoked Chicken and Okra Soup

Cabbage Stew w/ Smoked Brisket

Colombian Ajiaco

Vegetable Beef Soup with Yuca and Collard Greens

Caribbean Pigeon Pea Stew

More Cabbage Recipes

Southern Fried Cabbage

Smoked Cabbage Wedges

Braised Cabbage

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Beef and Cabbage Soup

Quick & easy beef and cabbage soup that draws on under-used, but flavorful rutabagas to pair with tender beef chunks and luscious cabbage.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Course: Soup

Cuisine: southern

Servings: 6 people

Calories: 356kcal

Author: Marwin Brown

Ingredients

• ▢ 1 ½ lbs Beef chuck cut into 1 inch chunks
• ▢ 1 medium Yellow Onion diced
• ▢ 4 cloves Garlic diced
• ▢ 1 large Cabbage chopped
• ▢ 1 large Rutabaga peeled and cut into chunks
• ▢ 14 oz Diced tomatoes
• ▢ 2 large Carrots peeled and sliced ¼ inch thick
• ▢ 3 cups Beef stock
• ▢ 1 Bay leaf
• ▢ ½ teaspoon Ground Cinnamon
• ▢ 1 teaspoon Chili Powder
• ▢ ½ teaspoon Brown Sugar
• ▢ ½ teaspoon Allspice
• ▢ ½ teaspoon Black Pepper
• ▢ ½ teaspoon Garlic Powder
• ▢ ½ teaspoon Kosher Salt
• ▢ 1 teaspoon Paprika

Instructions

• Brown beef chunks in a dutch oven pot on medium heat using vegetable oil. Remove the beef and set aside on a paper towel-lined plate.
• Saute onions, garlic, and carrots 2-3 minutes, seasoning with about a quarter of the spice mix as you go.
• Add the cabbage and saute another 2 minutes or so.
• Add the tomatoes and deglaze the pan. Add another quarter of the spices then add in the stock, rutabagas, and bay leaves. Mix well then add the beef back. Bring to a boil, then reduce to a simmer, and mix in the remaining spices. Cover and cook on low heat for 20 minutes.

Notes

Buy your own chuck roast and cut it yourself instead of buying stew meat. You never know what you’re getting with pre-cut meat. 

Cut beef and rutabagas as uniform as possible each for even cooking. This also helps with serving and eating.  

For a thicker stew like consistency make a slurry of corn starch and water. Simply mix water and starch, stir well, and then add to the stew.

The spice mix gives this soup aroma and flavor. I actually normally use it as a seasoning to fried chicken, but it’s pretty versatile.

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 606mg | Potassium: 1603mg | Fiber: 10g | Sugar: 17g | Vitamin A: 4575IU | Vitamin C: 118mg | Calcium: 210mg | Iron: 5mg

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