"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cabbage and Beef Soup Recipe

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This recipe for Cabbage and Beef Soup, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Hoekstra
Added: Monday, May 11, 2009


1 lb. lean ground beef
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 celery stalks, chopped
1 (16 oz.) can kidney beans, undrained
1/2 medium head of cabbage, chopped
1 (28 oz.) can chopped tomatoes with liquid
1 tomato can of water
4 beef bouillon cubes
Chopped fresh parsley

Brown beef in large Dutch oven/kettle. Add all remaining ingredients except parsley; bring to boil. Reduce heat and simmer covered for 1 hour. Garnish with parsley. Yield 3 qts.

Note: Soup can be frozen in serving size portions to enjoy months later.




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