| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Soups/stews | 8 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 2 | x | Celery; chopped |
| 16 | oz | Kidney beans; drained |
| 1/2 | Chopped head cabbage | |
| 28 | oz | Tomatoes * |
| 1 | cn | Water in empty tom. can |
| 4 | Beef bouillon cubes | |
| Chopped parsley |
INSTRUCTIONS
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil. Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 qts. * chopped & liquid reserved Posted to MM-Recipes Digest V4 #4 by "John Weber" <hdbrer@ibm.net> on Jan 31, 99
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