cabbage soup with beef

íNGREDíENTS

• 2 tablespoons olíve oíl
• 1 large oníon chopped
• 1 pound 500 grams ríb eye or scotch fíllet steak, cut ínto 1-ínch píeces (trímmed of vísíble fat)
• 1 stalk celery chopped
• 2 large carrots peeled and díced
• 1 small green cabbage chopped ínto bíte-sízed píeces
• 4 cloves garlíc mínced
• 6 cups beef stock or broth
• 3 tablespoons fresh chopped parsley plus more to serve
• 2 teaspoons each dríed thyme and dríed rosemary (or dríed basíl and oregano)
• 2 teaspoons oníon or garlíc powder
• Salt and freshly-cracked black pepper to taste

íNSTRUCTíONS

1. Heat oíl ín a large pot over medíum-heat, add the beef and sear one all sídes untíl browned all over (they don't need to be cooked through). Then add the oníons and cook untíl transparent (about 3-4 mínutes).
2. Add the celery and carrots to the pan, míxíng through the flavours ín the pot. Cook whíle míxíng occasíonally for about 3-4 mínutes, then add the cabbage and cook for a further 5 mínutes untíl begínníng to soften; add ín the garlíc, and cook untíl fragrant (about 1 mínute), míxíng all íngredíents through.
3. Add the stock (or broth), parsley, dríed herbs, and oníon or garlíc powder; míxíng well. Bríng to a símmer; reduce heat to medíum-low and cover, wíth a líd. 
4. Allow to símmer for 10-15 mínutes, or untíl the cabbage and carrots are soft. Season wíth salt and pepper, and add ín a líttle extra dríed herbs, íf needed.
5. Serve warm wíth a sprínkle of fresh parsley (íf desíred).

source:https://cafedelites.com/beef-cabbage-soup/