I had to share this recipe, I've been making it for years with rice- but I think that substituting Riced Cauliflower makes it just as wonderful!
1 1/2 pounds, lean round steak
3 tbsp olive oil
1 large onion, peeled and sliced
1 clove garlic, minced
6 cups beef stock or broth (homemade is the best!)
4 tomatoes, peeled and chopped
1 tsp crumbled dried oregano
1/2 tsp crumbled dried thyme
1 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 cup Riced Cauliflower
1/2 pound Savoy cabbage, shredded
3 tbsp chopped fresh parsley
Fresh grated Parmesan cheese (If you can do dairy)
Thinly slice steak across grain. Heat oil in Dutch oven. Add onion and garlic; saute until tender.
Remove with slotted spoon; reserve. Add steak; brown well. Add beef broth, tomatoes and seasoning, along with reserved onion and garlic; bring to boil. Reduce heat to low; cover. Cook 1 hour, until meat is very tender.
Add cabbage and riced cauliflower and simmer for 15 minutes. Add parsley; ladle into soup bowls. Sprinkle with Parmesan.
Makes 4 to 5 servings.
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