Cabbage
Beef
Soup
2
lb
lean
or
ground
round
1
green
pepper,
chopped
3
sm
onions,
chopped
3
can
diced
tomatoes
2
tsp
dried
parsley
1/2
tsp
Cayenne
Black
pepper
to
taste
1
tsp
garlic
powder
2
tsp
cumin
1
can
red
beans
2
can
tomato
sauce
(8
ounces
each)
2
tbsp
sugar
4
tsp
beef
bouillon
granules
Worcestershire
to
taste
1/2
head
cabbage,
chopped
8
oz
water
Boil
beef
in
water
to
cover,
crumbling
the
meat
as
it
cooks.
Drain
and
throw
away
water.
Briefly
brown
beef
in
skillet
along
with
onions
and
green
pepper.
Add
remaining
ingredients
except
cabbage.
Add
about
one
half
of
the
cabbage
and
cook
for
at
least
45
minutes.
Add
remaining
cabbage
and
cook
15
to
20
minutes
longer.
This
tastes
better
the
second
day.
I
drain
the
beef
to
get
rid
of
the
fat
but
you
could
just
follow
the
directions
from
the
browning
stage.
I
like
some
of
the
cabbage
a
little
crispy
so
that
is
why
I
add
some
later.
This
is
a
very
flexable
recipe
and
can
have
corn
or
string
beans
and
probably
many
other
vegetables
added.
It
also
freezes
well.
Submitted By (Miki)
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