Soup: Cabbage Soup

1 lb. ground beef (or turkey)

1 large onion, finely chopped

1 clove minced garlic, or 1 tsp. garlic powder

4 c. beef bouillon or broth

4 c. water

3 celery stalks, diced

3 large carrots, diced

1 (15-oz.) can tomato sauce

3 c. shredded or chopped cabbage (about 1/2 a large head)

3 bay leaves

1 tsp. dry mustard

2 T. sugar

4 T. apple cider vinegar

1 tsp. marjoram

1 tsp. thyme

1/2 tsp. cinnamon

1/8 tsp. cloves

1 tsp. black pepper

3/4 c. uncooked rice

In a large heavy soup pot, combine meat, onion, and garlic.  Cook over medium heat, stirring frequently until meat is browned.  (You may drain the fat from the meat by dumping the mixture onto a plate covered with paper towels.  Once the paper towels have absorbed the fat, return the mixture to pot.)  Add all remaining ingredients.  Bring to boil over high heat and simmer covered for 20 minutes.  Lower heat and simmer covered until cabbage and rice are cooked and flavors are well-blended.  Add more water if necessary.

Recipe Note:  This is a great winter warm-up and is delicious with crusty breads, low-fat, too!  Serves 8 to 10.  Keeps in refrigerator for 5 to 6 days, but freezes very well.

Jodi Quint

From the Kitchens of CMC

Columbus Mennonite Church

2004