Sweet & Sour Beef-Cabbage Soup

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  • 14 ounces lean grass-fed beef cubes
  • 1-2 teaspoons salt
  • Freshly ground pepper to taste
  • 1 ½ teaspoons caraway seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 tablespoon dried onion flakes
  • 1 medium Granny Smith apple, unpeeled, diced
  • 4-6 cups of reduced-sodium beef broth
  • 1 14.5-ounce can of crushed or diced tomatoes
  • 1 tablespoon paprika, preferably Hungarian sweet
  • 1 packet Sweet Leaf brand stevia
  • 3 cups coarsely chopped Savoy, or green cabbage
  • 1-2 tablespoons cider vinegar
Makes 4 servings of protein and veggies.  Do not count the apple used in this recipe as one of your fruits.
  1. Place 3 cups of shredded cabbage in a bowl, add the apple cider vinegar, and stevia, mix, cover, and let stand at room temperature until later.
  2. Coarsely chop your apple, and put it aside.
  3. Heat a large pot on medium heat. Add beef, salt, and pepper and brown for 2-3 minutes.  Add a little beef broth if needed to keep it from sticking to the pot.
  4. Add all your spices and chopped apple.  Cook, stirring and breaking up the beef with a spoon until the mixture is evenly coated and the beef is totally browned about 4 minutes.
  5. Add tomatoes, cover, lower the temperature to simmer, and cook for 1 hour and 45 minutes.
  6. Stir in cabbage and cook just until barely tender, 4 to 5 minutes more. Season with more vinegar, salt, and pepper to taste.

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