Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 10 cups | Cabbage; shredded |
| 2 \N | Onions; finely chopped |
| ½ teaspoon | White pepper |
| 6 cups | Water |
| 1½ pounds | Beef chuck; cut into serving pieces |
| 15 ounces | Cans tomato sauce |
| 8 \N | Red potatoes; small; peeled and diced |
| 2 tablespoons | Sugar |
| 2 \N | Garlic cloves; chopped fine |
| \N \N | OR |
| ¼ teaspoon | Garlic powder |
Place cabbage, onions, pepper and water in a large soup kettle; cover, heat to boiling. Add beef and tomato sauce; cover and heat to boiling. Lower heat; simmer for 1 hour. Add potatoes, simmer 1 hour or until meat is tender. Add sugar and garlic.
Formatted for MM by Pegg Seevers 9/26/94> Submitted By _THEATRICAL SEASONINGS ENCORE_, RECEIVED Submitted By MY JUNE '94 COOKBOOK