Pantry Shortage Cabbage Stew

• 1 lb ground beef
• 12 white onion (minced)
• 12 head cabbage (shredded or cut thin)
• 14 ounces Italian stewed tomatoes
• 4 -6 cups water
• 6 ounces tomato paste
• 1 beef bouillon cube
• 1 teaspoon salt
• 1 (1 ounce) packagelipton vegetable soup mix

1. Begin by browning beef in skillet, while the beef is browning, pulse in a blender, the canned ingredients , and the bullion cube.
2. Pour the tomatoe pur'e into a large soup pot.
3. Add 4 to 6 cups of water to the tomatoe mixture and heat on high to boil.
4. While the beef is still browning, shred the cabbage , and mince the onion .
5. Drain the meat if needed, and return to the pan , add the cabbage and onion at this point , allow to saute until wilted.
6. Meanwhile add 1 envelope of lipton vegetable soup to the tomatoe base, stir and reduce to medium heat.
7. Add the Meat/Onion/Cabbage mixture to the base.
8. Add salt.Stirr and Simmer on medium heat until all flavors are blended and cabbage/onions are thoroughly cooked.
9. ( approx 10 minutes or more).
10. Add water if the soup seems too thick or chunky to your taste.

ground beef, white onion, cabbage, italian stewed tomatoes, water, tomato paste, salt, vegetable soup mix

Taken from www.food.com/recipe/pantry-shortage-cabbage-stew-350584 (may not work)