Rocksushi


Cabbage Soup
Ingredients

1 tablespoon and 1/2 teaspoon vegetable oil
10 ounces ground vegetarian 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

MORE INGREDIENTS:
1 cup and 3 tablespoons water
14 ounces tomato sauce
2-1/2 vegetarian beef bouillon cubes
1 teaspoon ground cumin
1/2 teaspoon salt

HOW TO MAKE:
Heat oil in a large stockpot over medium high heat. Add ground vegetarian beef and onion, and cook until vegetarian beef is well browned and crumbled. Drain fat, and transfer vegetarian 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!

HOW TO MAKE:

Heat oil in a large stockpot over medium high heat. Add ground vegetarian beef and onion, and cook until vegetarian beef is well browned and crumbled. Drain fat, and transfer vegetarian 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!

rocksushi wishes you a fine & tasty meal !