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Cabbage and Beef Soup




Source of Recipe


Jo Gainey


List of Ingredients




1 to 1 1/2 lbs. leftover roast beef
1/2 onion, chopped
1 bud fresh Garlic, or to taste
1 large head Cabbage, shredded or chopped into chunks about 3/4 inch by 3
inches
1 can (15 1/2 oz) stewed tomatoes
juiceof 2 lemons, squeezed and seeds strained out
4 packets Splenda
Salt, Pepper, Soy Sauce,



Recipe



Cut meat into cubes or chunks that are about 3/4 inch in size, bown slightly
in skillet with garlic and onion. Add just enough water to cover the meat.
Add in shredded Cabbage, soy sauce, salt and pepper. Cover and simmer. When
cabbage is done add lemon juice, stewed tomatoes and splenda. Allow to cook
together until flavors have blended. Check liquid level and add as needed.
Serves 4-6 as a main course.


© recipe copyright rjgainey 1998