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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cabbage Soup Recipe

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This recipe for Cabbage Soup, by , is from The Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Dennison

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
tsp garlic salt
tsp garlic powder
tsp. pepper
2 celery stalks, chopped
medium cabbage, chopped
1 (20 oz.) can tomatoes chopped with liquid
4 tomato cans of water
8 beef boullon cubes
Chopped fresh parsley to taste

Directions:
Directions:
Brown beef and drain. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer covered for 1 hour or until cabbage is done. Garnish with parsley.

Leftovers can be frozen. Garlic salt and powder can be substituted with fresh garlic or garlic in a jar. A full head of cabbage can be used if you like a lot of cabbage.

Personal Notes:
Personal Notes:
Diane adds 1 (16 oz.) can of kidney beans to this recipe. This is optional.

 

 

 

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