Beef and Braised Cabbage Soup with Horseradish Cream

Consider bringing this to your next pot luck dinner, as it’s great with or without the steak. It also pairs well with game meats

For the soup

2 pounds red cabbage, core removed, shredded

2 onions, peeled and finely sliced

1 large apple, peeled, cored and chopped

3 tablespoons soft brown sugar

2 garlic cloves, minced

¼ teaspoon grated nutmeg

½ teaspoon caraway seeds

3 tablespoons apple cider vinegar

4 cups veal stock

Salt and pepper, to taste

2 tablespoons extra-virgin olive oil

1 pound sirloin steak, fat removed

Watercress, for garnish

For the horseradish cream

2 tablespoons fresh horseradish, peeled and grated

2 teaspoons white wine vinegar

½ teaspoon Dijon mustard

1 cup heavy cream, divided

Salt and pepper to taste

Soup

Preheat oven to 300°.

In a mixing bowl, combine the cabbage, onions, apple, brown sugar, garlic, nutmeg, caraway seeds, and vinegar with a ½ cup of the stock. Mix well.

Season with salt and pepper and transfer to a large, buttered casserole dish. Cover and place it in the oven. Cook for 1½ hours, stirring the contents of the casserole dish frequently.

Turn off the oven and open the door slightly. When the dish has cooled, remove it from the oven and set aside. Preheat oven to 450°.

In a medium sauté pan, add the olive oil and warm over medium heat.

Season the sirloin with salt and pepper and then add to pan. Cook until golden brown on both sides. Remove sirloin from the pan and set aside.

Spoon the cabbage into a large saucepan. Add the remaining stock and bring to a boil. Reduce heat so that the soup simmers.

Place the sirloin in the oven and cook until it is the desired level of doneness.

Remove the sirloin from the oven and let stand for 5 minutes. Ladle the soup into serving bowls. Thinly slice the steak and place it on top of the soup. Serve with Horseradish Cream and watercress.

Horseradish cream

Combine the horseradish, vinegar, mustard, and 4 tablespoons of the cream in a mixing bowl.

Lightly whip the remaining cream and fold into the horseradish mixture.

Season to taste and refrigerate until ready to serve.

From Issue

No. 07 / Winter 2019