Cabbage - Beef Soup
By: Anonymous
Published: Thursday, December 3, 2009 - 2:51pm

Ingredients




3/4 pound beef round, cut into ¾ inch cubes
2 teaspoons oil
4 cups water
2 beef bouillon cubes
2 cups finely shredded cabbage
1 med. onion, chopped
1/2 green pepper, chopped
1 sm. clove garlic, minced or pressed
1/2 teaspoon dry mustard
1 lg. white potato, peeled if desired, cut into ½ inch cubes
1 lg. sweet potato, peeled
diced
1 pkg. (10 oz.) frozen corn
Salt
black pepper
Minced parsley

Preparation

1 Adding cabbage toward the end of the cooking time adds fresh flavor and crunch to this hearty soup. Crusty bread makes a good accompaniment. Preparation time: 20 minutes. Cooking time: 1 hour. 2 1. In large saucepan or Dutch oven, brown beef in the hot oil. 3 2. Add 2 cups of the water, the bouillon cubes, 1 cup of the cabbage, onion, green pepper, garlic and mustard. Bring to boil. Cover and simmer 45 minutes. 4 3. Add remaining water and the potatoes. Bring to boil again. Simmer 10 minutes or until potatoes are tender. 5 4. Add remaining cabbage and corn. Simmer 5 minutes. Season with salt and black pepper to taste. Sprinkle with parsley before serving. 6 TIPS: If preferred, less expensive beef chuck can be used in this recipe. For thinner soup, add more water or bouillon. 7 FOR 8 SERVINGS: Double the ingredients. Use only 7 cups water. Increase simmering time to 1 1/4 hours.