Heat a large soup pot and add a dollop of olive oil to brown meat and prevent sticking. Place the meat, seeded and sliced Serrano pepper, into pot and brown the meat. Add chopped cabbage and stir to coat the cabbage with the oil and meat juices. When the cabbage starts to glisten and shrink in size a little from the heat, add about 1 cup white wine, continue stirring to coat. Cook the beef and cabbage for about 3-5 minutes until the cabbage has lost some of its bulk, then add the beef broth (enough to cover the contents with extra – usually takes about 2 “cans”). Bring to a boil, then turn the heat down, cover and let cook (the longer it cooks the more the flavors meld and develop, but is done in about 30 min).

This is one of my husband's favorite meals. I usually use stew meat chopped finely (so you don't have huge chunks in your soup), but the cut of your choice shouldn't impact the taste. Just try to keep the meat lean. You can serve it with rice, biscuits, or even put noodles in the soup (great to add to the leftovers to extend the meal and change it up for those picky eaters who don't like to eat leftovers).