| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups & ste, Main dishes | 6 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1/2 | lb | Stewing beef; cut in 1/2" cubes |
| 2 1/2 | qt | Water |
| 1 1/2 | oz | Beef bouillon cube |
| 1 1/4 | lb | Cabbage; cored and shredded |
| 1 | cn | Crushed tomatoes; broken up |
| 1/2 | c | Diced onion |
| 1 | ts | Garlic powder |
| 3/4 | c | Brown sugar |
| 1/4 | c | Fresh lemon juice |
| 6 | tb | Tomato paste |
| Pepper; to taste |
INSTRUCTIONS
Heat oil in skillet over medium high heat. Saute beef cubes until medium rare. Set aside. In a large soup pot, combine water, beef bouillon, shredded cabbage and tomatoes; bring to a boil. Add onion, garlic, brown sugar, lemon pepper, tomato paste and beef cubes. Reduce heat and simmer for 45 minutes. Note: Tastes even better the second day. Makes 6 - 8 servings. Posted to EAT-L Digest 15 Aug 96 Date: Fri, 16 Aug 1996 00:41:46 -0600 From: Ilene Warfield <[email protected]>
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