Russian Hot Pot

• 1 1/2 lb. ground beef
• 1 (16 oz.) can whole tomatoes
• 1 medium onion
• 1 lb. green cabbage
• 1 lb. thin skinned potatoes
• 2 c. water
• 2 beef bouillon cubes or 2 tsp. instant beef broth granules

1. Put water and bouillon cubes in a 4-quart Dutch oven (heavy covered pot) and bring to boil over medium heat.
2. Meanwhile, scrub potatoes.
3. Cut in 1/2-inch chunks (3 1/2 cups) and add to pot. Increase heat to high.
4. Remove core, then cut cabbage into 1/2-inch chunks (6 cups).
5. Peel and quarter the onion.
6. Add to pot with cabbage.
7. Add tomatoes, breaking them up with your fingers.
8. Add the beef, crumbling it up as it goes into pot.
9. Let contents of pot boil about 30 seconds.
10. Stir to mix well.
11. Reduce heat to low. Cover and simmer 30 minutes or until potatoes are tender.
12. Serve in soup plates.

ground beef, tomatoes, onion, green cabbage, thin skinned potatoes, water, beef bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191446 (may not work)