 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | medium | zucchini | 15 | leaves | Cabbage - Savoy (we used Napa) cored & sliced 1/4" thick | 1/4 | onion | 1 Large sweet onion, chopped | 1/2 | can (16 fl oz) | tomatoes canned, stewed | 1 | cup | stock, beef | 1/4 | can (6 oz) | tomato paste | 1/2 | clove | garlic minced | 1/4 | pound | extra lean ground beef | 1/2 | tablespoon | olive oil | 1/2 | tablespoon | butter unsalted | 1/2 | teaspoon | thyme, dried | 1/2 | teaspoon | oregano, dried | 1 | tablespoon | basil, fresh, chopped (1/4 cup) | 1/4 | dash | sea salt, to taste | 1/4 | teaspoon | black pepper, or to taste | 1/2 | teaspoon | Red pepper, flakes |
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Steps
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Sequence
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Step
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| | 1 | Brown ground beef in bottom of a large pot. Add garlic, a dash of salt and pepper, red pepper flakes, thyme and oregano. Drain beef when thoroughly browned and set aside. Add butter and olive oil to bottom of same pot. When butter melts, add onion. Saute onion until soft. Add sliced zuchini. Season with a dash of salt and pepper. Add cabbage and tomatoes with juice. Cabbage with wilt quite a bit when cooked. Pour in beef stock and tomato paste. Add beef back to the pot. Stir well until all the tomato paste is disolved. Bring soup to simmer and add basil. Simmer on medium-low heat for 40 min. |
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