| 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 <ilenewar@STARNETINC.COM>
A Message from our Provider:
“Famous last words: I’ll get right with God later”