Cabbage Beef Soup Corrected Recipe

• 2 lb Diet lean or possibly grnd round
• 1 x Green pepper, minced
• 3 sm Onions, minced
• 3 can Diced tomatoes
• 2 tsp Dry parsley
• 1/2 tsp Cayenne (up to 1) Black pepper (to taste)
• 1 tsp Garlic pwdr (or possibly to taste)
• 2 tsp Cumin
• 1 can Red beans
• 2 can Tomato sauce (8 ounces each)
• 2 Tbsp. Sugar
• 4 tsp Beef bouillon granules Worcestershire (to taste)
• 1/2 head cabbage, minced
• 8 ounce Water (use your own judgement), about (up to 16)

1. Boil beef in water to cover, crumbling the meat as it cooks.
2. Drain and throw away water.
3. Briefly brown beef in skillet along with onions and green pepper.
4. Add in remaining ingredients except cabbage.
5. Add in about one half of the cabbage and cook for at least 45 min.
6. Add in remaining cabbage and cook 15 to 20 min longer.
7. This tastes better the second day.
8. I drain the beef to get rid of the fat but you could just follow the directions from the browning stage.
9. I like some of the cabbage a little crispy so which is why I add in some later.
10. This is a very flexable recipe and can have corn or possibly string beans and probably many other vegetables added.
11. It also freezes well.

lean, green pepper, onions, tomatoes, parsley, cayenne, garlic, cumin, red beans, tomato sauce, sugar, worcestershire, cabbage, water

Taken from cookeatshare.com/recipes/cabbage-beef-soup-corrected-96712 (may not work)