Beef Cabbage Soup

• 1 beef roast (1-1/2 pounds)
• 1 to 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 pound carrots, sliced
• 3 celery ribs, chopped
• 4 tomatoes, peeled and cut into wedges
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dill seed
• 1 tablespoon chopped fresh parsley
• 2 pounds cabbage, shredded
• 1 pound sauerkraut, rinsed and drained
• 1 garlic clove, minced
• 2 tablespoons butter

1. In a large kettle, brown met in oil on both sides. Add onion, carrots, celery, tomatoes, salt, pepper, dill seed, parsley and enough water to cover. Cook, covered, about 2 hours. In a large skillet, saute cabbage, sauerkraut and garlic in butter until cabbage is wilted. Add cabbage mixture to meat. Simmer, covered, 1-1/2 hours. Remove meat and cut into bite-size pieces; return to kettle and heat through.

beef, vegetable oil, onion, carrots, celery, tomatoes, salt, pepper, dill, parsley, cabbage, sauerkraut, garlic, butter

Taken from www.tasteofhome.com/recipes/beef-cabbage-soup/ (may not work)