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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sweet & sour beef cabbage soup fusf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Sweet & Sour Beef Cabbage Soup FUSF is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sweet & Sour Beef Cabbage Soup FUSF is something which I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Sweet & Sour Beef Cabbage Soup FUSF:
  1. Take 1 7 bone chuck roast, well salted
  2. Make ready 1/4 cup olive oil
  3. Get 2 large onions, diced
  4. Take 3 large carrots, diced
  5. Prepare 3 stalks celery, diced
  6. Prepare 4 large cloves garlic, minced
  7. Prepare 1 head green cabbage, coarsely shredded
  8. Take 1 can tomato paste
  9. Prepare 4 cups beef broth
  10. Take 1 cup dry red wine
  11. Prepare 2 cups chicken stock
  12. Make ready 1 cup water
  13. Make ready 1 (28 oz.) can diced tomatoes
  14. Prepare 1 (28 oz) can tomato sauce
  15. Take 1/4 cup good quality cider vinegar
  16. Prepare 1/4 cup brown sugar plus 1 tablespoon
  17. Prepare Kosher salt and freshly ground pepper

From Middle English sweete, swete, from Old English swēte ("sweet"), from Proto-West Germanic *swōtī, from Proto-Germanic *swōtuz ("sweet"), from Proto-Indo-European *swéh₂dus ("sweet"). Cognate and synonymous with Scots sweit, North Frisian sweete, West Frisian swiet.

Steps 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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