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1/2 cup sugar
1 head cabbage ; cored, cut into wedges
8 ounces tomato sauce
1/2 teaspoon black pepper
1 1/2 pounds beef ; lean, ground
3 cloves garlic ; finely chopped
2 tablespoons white vinegar
2 carrots ; shredded
1 onions ; chopped
2 quarts water ; divided
14 ounces tomatoes ; diced
1 1/2 teaspoons salt
4 beef bouillon cubes
Submitted by boz
A rich soup with cabbage and beef.
Cal: 468 Fat: 12g Carbs: 48g Protein: 45g Fiber: 8g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
In a large pot, combine carrots, ground beef, bouillon cubes, tomato sauce, tomatoes, vinegar, sugar, onion, salt, pepper, and 1 quart of water. Bring to a boil, stirring to break up the beef. Reduce heat, cover, and simmer over low heat for about 30 minutes. Add the rest of the water, and bring to a boil again. Add cabbage and garlic, and return to a simmer. Simmer for an additional 25 minutes or until cabbage is tender. Divide among soup bowls and serve. Serves 4.
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