Recipe by Dancer^
This one was so tasty. Points 4.
Top Review by l'ecole
I doubled the recipe, since I wanted to use up a large cabbage from our garden. This was quite good, but I had to add a little extra brown sugar and lemon juice; also expect to "adjust the seasonings" at the end with a substantial amount of salt and pepper (unless you use regular stewed tomatoes rather than low-salt, maybe). Again, if you mess with the seasonings a bit, you end up with a delicious soup!
- 6 ounces extra lean ground beef
- 1 clove garlic, minced
- 1 cup chopped onion
- 4 cups chopped cabbage
- 2 (14 1/2 ounce) cans reduced-sodium stewed tomatoes
- 1 3⁄4 cups water
- 3 cups shredded raw beets
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar (packed)
Directions See How It's Made
- Coat a large pot with nonstick spray.
- Crumble the beef into the pot.
- Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
- Line a platter with several thicknesses of paper towels.
- Transfer the beef to the plate and drain well.
- Wipe out the pot with a paper towel.
- Add the garlic, onions and cabbage.
- Saute over medium heat for 15 minutes, or until the cabbage is softened; if needed, add a few tablespoons water to the pot to prevent sticking.
- Add the beef, tomatoes, water, beets, lemon juice and brown sugar.
- Bring to a boil over high heat.
- Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.