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Cabbage Soup
Ingredients:
1 lb Sausage
1 lb ground beef
1 small head cabbage
1 can beef broth
1 can diced tomatoes
1 can tomato sauce
1 can sauerkraut
1 tsp onion salt
1 tsp celery seeds
1 tsp salt
1/2 tsp dill weed
3 cups water
1 tbsp corn starch (Or other thickner)
1 lb Sausage
1 lb ground beef
1 small head cabbage
1 can beef broth
1 can diced tomatoes
1 can tomato sauce
1 can sauerkraut
1 tsp onion salt
1 tsp celery seeds
1 tsp salt
1/2 tsp dill weed
3 cups water
1 tbsp corn starch (Or other thickner)
Quarter, core and chop cabbage. In a large pot, combine cabbage with spices, beef
broth, 2 cups water. Bring to a rapid boil, reduce heat to medium and cover, stirring
occasionally.
Combine sausage and beef in a separate pan and fry until completely cooked, set aside.
After cabbage has cooked for 30 minutes, add meat, tomato sauce and diced tomatoes. Mix cornstarch, (or other thickner), in last cup of cold water stir until completely dissolved. Add mixture to soup and stir thourougly. cover and Cook on medium for another 30 minutes or until cabbage is cooked stirring occasionally.
Makes 12 Servings
About 5 carbs per 8 oz. serving
Combine sausage and beef in a separate pan and fry until completely cooked, set aside.
After cabbage has cooked for 30 minutes, add meat, tomato sauce and diced tomatoes. Mix cornstarch, (or other thickner), in last cup of cold water stir until completely dissolved. Add mixture to soup and stir thourougly. cover and Cook on medium for another 30 minutes or until cabbage is cooked stirring occasionally.
Makes 12 Servings
About 5 carbs per 8 oz. serving