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Chef

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Chef

Ingredients

  • 1 onion, finely chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon butter
  • 8 cups beef stock
  • 2 (8-ounce) cans tomato sauce
  • 1/2 cup sugar
  • 1/2 cup white or cider vinegar
  • 1 tablespoon beef base or bouillon
  • 2 small heads green cabbage, shredded
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 pound diced leftover meat
  • Salt and pepper

Instructions

Cook onion & garlic in butter until transparent.



Add beef stock, tomato sauce, sugar, vinegar, beef

base and shredded cabbage. Bring to boil. Reduce heat

and simmer 1 hour over low heat.



Mix cornstarch and water until smooth. Stir into soup

gradually and cook and stir until liquid is translucent.

Add meat, salt and pepper to taste.

Heat through. 6 servings.
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