Pantry Shortage Cabbage Stew |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A hearty stew packed with flavors. My family eats this right up ,served with biscuits or a salad. Ingredients:
1 lb ground beef |
1/2 white onion (minced) |
1/2 head cabbage (shredded or cut thin) |
14 ounces italian stewed tomatoes |
4 -6 cups water |
6 ounces tomato paste |
1 beef bouillon cube |
1 teaspoon salt |
1 (1 ounce) package lipton vegetable soup mix |
Directions:
1. Begin by browning beef in skillet, while the beef is browning, pulse in a blender, the canned ingredients , and the bullion cube. Pour the tomatoe pur'e into a large soup pot. Add 4 to 6 cups of water to the tomatoe mixture and heat on high to boil. While the beef is still browning, shred the cabbage , and mince the onion . Drain the meat if needed, and return to the pan , add the cabbage and onion at this point , allow to saute until wilted. Meanwhile add 1 envelope of lipton vegetable soup to the tomatoe base, stir and reduce to medium heat. Add the Meat/Onion/Cabbage mixture to the base. Add salt.Stirr and Simmer on medium heat until all flavors are blended and cabbage/onions are thoroughly cooked. ( approx 10 minutes or more).
2. Add water if the soup seems too thick or chunky to your taste.
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