Worth the Wait Cabbage Soup
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Worth the Wait Cabbage Soup has been handed down in Patty's family for generations. The original recipe had to be simmered for hours but with our shortcut version, we can enjoy the same great taste in much less time.
What You'll Need:
- 2 (28-ounce) cans crushed tomatoes
- 1 (12-ounce) can tomato paste
- Juice of 1 lemon
- 4 beef bouillon cubes
- 8 cups water
- 1/4 cup packed brown sugar
- 8 cups coarsely chopped green cabbage (1-1/2 to 2 pounds)
What To Do:
- In a soup pot over medium-high heat, combine all ingredients.
- Bring to a boil, then reduce heat to low and simmer for 1-1/2 to 2 hours.
For a heartier soup, you can add 1 pound beef shoulder or chuck, cut into chunks. Just cook for an extra hour or until the beef is fork-tender.
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