Cabbage Soup
| January 23, 2017 | Category: | 0 Comment1 tablespoon and 1/2 teaspoon vegetable oil
10 ounces ground beef
1/4 large onion, chopped
3 cups chopped cabbage
1-1/4 (16 ounce) cans red kidney beans, drained
1/2 teaspoon pepper
1 tablespoon chopped parsley
1 cup and 3 tablespoons water
14 ounces tomato sauce
2-1/2 beef bouillon cubes
1 teaspoon ground cumin
1/2 teaspoon salt
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, parsley, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!