Stuffed-Cabbage Soup

• 1 Tbsp. vegetable oil
• 1 lb. beef chuck for stew, cut in 1-inch chunks
• 1 (1 lb.) pkg. classic cole slaw mix
• 1 large onion, chopped
• 1 (28 oz.) can crushed tomatoes in puree
• 2 (14.5 oz.) cans beef broth
• 1 c. water
• 1/2 c. packed light brown sugar
• 1 Tbsp. fresh lemon juice
• 1 tsp. salt
• 1/3 c. long-grain white rice

1. Heat oil in 6-quart pot over medium heat. Add beef. Saut until browned, about 6 minutes. Add cole slaw mix and onion. Cook, covered, 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt. Bring to boiling. Add rice. Reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender. Makes 8 servings.

vegetable oil, beef chuck for stew, cole slaw, onion, tomatoes, beef broth, water, brown sugar, lemon juice, salt, longgrain white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=110798 (may not work)