Sweet & Sour Beef Cabbage Soup FUSF
Sweet & Sour Beef Cabbage Soup FUSF

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sweet & sour beef cabbage soup fusf. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Sweet & Sour Beef Cabbage Soup FUSF is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Sweet & Sour Beef Cabbage Soup FUSF is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have sweet & sour beef cabbage soup fusf using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sweet & Sour Beef Cabbage Soup FUSF:
  1. Get 1 7 bone chuck roast, well salted
  2. Take 1/4 cup olive oil
  3. Make ready 2 large onions, diced
  4. Prepare 3 large carrots, diced
  5. Make ready 3 stalks celery, diced
  6. Make ready 4 large cloves garlic, minced
  7. Get 1 head green cabbage, coarsely shredded
  8. Make ready 1 can tomato paste
  9. Make ready 4 cups beef broth
  10. Prepare 1 cup dry red wine
  11. Make ready 2 cups chicken stock
  12. Make ready 1 cup water
  13. Prepare 1 (28 oz.) can diced tomatoes
  14. Make ready 1 (28 oz) can tomato sauce
  15. Make ready 1/4 cup good quality cider vinegar
  16. Take 1/4 cup brown sugar plus 1 tablespoon
  17. Prepare Kosher salt and freshly ground pepper
Instructions to make Sweet & Sour Beef Cabbage Soup FUSF:
  1. In large heavy pot heat 2 tbsp. oil until shimmering. Brown the roast on both sides to a deep caramelized finish. Remove beef to a plate and reserve.
  2. Add remainder of oil and saute all the veggies over medium high heat, about 7 minutes, stirring often.
  3. Add the garlic and cook one minute. Add tomato paste and stir thoroughly. Cook until slightly caramelized, about 3 minutes. Add the wine and cook until mostly reduced, stirring frequently.
  4. Add the cabbage and cook for several minutes until slightly wilted. Add all the stock, water and tomatoes.
  5. Add reserved roast, nestle into the cabbage. Bring to a simmer on high heat, partially covered. Reduce to medium high and cook for about an hour and 15 minutes.

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