Tony's Beef-Cabbage Soup


Ingredients:
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1   cabbage, coarsely chopped
1   large onion, coarsely chopped
2   carrots, sliced thinly
1   cup rice
3   cellery stalks, largely cut
4   cups beef stock
8   cloves garlic, chopped
1   cup dry white beans (or yellow lentils)
3   large red tomatoes, diced
2   beef bouillon cubes
1/2 cup white wine (optional)
2   packages stewing beef
1   tsp paprika, to taste
1   bay-leaf
salt & fresh ground pepper to taste


Saute chopped onion and garlic in a bit of oil.   Keep the juice/oil.  Set aside.  
Cut all pieces of stewing beef in half.  Saute stewing beef in hot oil (quickly) 
until all sides are browned (Beef remains raw inside). Keep the juice/oil.  Set aside.
Season both onions and beef with a bit of salt/pepper before you saute.

Put the beef stock in a crockpot, add all the veggies, garlic, onions, rice, beef
cubes (crumbled), browned stewing beef, beans, etc. Don't forget to add the leftover
juice/oil from onions and the beef (from frying).   Season with salt and fresh ground 
pepper.  Add whatever is left.   White wine is optional but gives a nice after flavor.

Cook for 1 hour on high, 8 hours on low or 12 hours on low overnight.
The longer it cooks the better the taste. Taste and season more if required.
Add more beef-stock if the soup is too thick for your taste.

Serves at least 4 very hungry people!

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