Recipe for shoney’s cabbage beef soup – Embark on a culinary adventure with Shoney’s Cabbage Beef Soup, a dish that tantalizes taste buds and nourishes the soul. Immerse yourself in a symphony of flavors, where tender beef and crisp cabbage harmonize in a savory broth. This delectable soup is not merely a meal; it’s a testament to the power of home cooking and the joy of sharing a comforting dish.
Our comprehensive guide will unveil the secrets behind this beloved soup, empowering you to recreate its magic in your own kitchen. From the meticulous selection of ingredients to the step-by-step cooking instructions, we’ll guide you through every aspect of this culinary masterpiece.
Introduction
Shoney’s cabbage beef soup is a hearty and flavorful dish that combines tender beef, crisp cabbage, and a savory broth. It is a popular comfort food that can be enjoyed year-round.
This article provides a comprehensive guide to making Shoney’s cabbage beef soup at home. It includes a detailed ingredient list, step-by-step s, variations, nutritional information, and serving suggestions.
Ingredients
The following ingredients are needed to make Shoney’s cabbage beef soup:
| Ingredient | Quantity | Measurement |
|---|---|---|
| Beef chuck roast | 1 | 2 pounds |
| Cabbage | 1 | small head, shredded |
| Onions | 2 | medium, chopped |
| Celery | 2 | stalks, chopped |
| Carrots | 2 | large, chopped |
| Beef broth | 4 | cups |
| Water | 2 | cups |
| Salt | 1 | tablespoon |
| Black pepper | 1 | teaspoon |
| Bay leaves | 2 | whole |
| Thyme | 1 | teaspoon, dried |
| Oregano | 1 | teaspoon, dried |
| Worcestershire sauce | 1 | tablespoon |
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- In a large pot or Dutch oven, brown the beef chuck roast on all sides over medium-high heat. Remove the beef from the pot and set aside.
- Add the onions, celery, and carrots to the pot and cook until softened, about 5 minutes.
- Add the beef broth, water, salt, black pepper, bay leaves, thyme, oregano, and Worcestershire sauce to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Add the beef chuck roast back to the pot and continue to simmer for 1 hour, or until the beef is tender.
- Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot.
- Add the shredded cabbage to the pot and cook until wilted, about 10 minutes.
- Serve hot and enjoy!
Variations
- For a creamier soup, add 1 cup of heavy cream to the pot after the cabbage has been added.
- For a spicier soup, add 1 teaspoon of chili powder to the pot along with the other spices.
- For a vegetarian soup, omit the beef and add 1 pound of extra firm tofu, cubed.
- To make the soup in a slow cooker, brown the beef in a skillet over medium-high heat. Add the beef and all of the other ingredients to the slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
Nutritional Information: Recipe For Shoney’s Cabbage Beef Soup
One serving of Shoney’s cabbage beef soup contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Fat | 15 grams |
| Protein | 25 grams |
| Carbohydrates | 30 grams |
| Sodium | 1000 milligrams |
Serving Suggestions
- Serve Shoney’s cabbage beef soup with a side of crusty bread or crackers.
- Garnish the soup with fresh parsley or chives.
- Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.
Question & Answer Hub
What is the secret to making tender beef in cabbage beef soup?
Using a slow cooker or simmering the soup over low heat for an extended period allows the beef to become fall-off-the-bone tender.
Can I substitute other vegetables for the cabbage?
Yes, you can use vegetables such as carrots, celery, or green beans instead of or in addition to the cabbage.
How do I store leftover cabbage beef soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
