My Cookbook

Stuffed Cabbage Soup

1 tablespoon vegetable oil

1 pound beef stew meat, cut into 1 inch chunks

1 package (1 pound) classic coleslaw mix

1 large onion, chopped

1 can (28 ounces) crushed tomatoes in puree

2 cans (14.5 ounces each) beef broth

1 cup water

½ cup packed light-brown sugar

1 tablespoon fresh lemon juice

1 teaspoon salt

1/3 cup long-grain white rice

Heat the oil in a 6-quart pot over medium heat. Add beef; sauté until browned, about 6 minutes. Add coleslaw mix and onion; cook, covered, 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt.

Bring to boiling. Add rice; reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender. Spoon into soup bowls.

Makes: 8 servings

Prep: 15 minutes

Cook: 55 minutes