10 c Cabbage; shredded
2 Onions; finely chopped
1/2 ts White pepper
6 c Water
1 1/2 lb Beef chuck; cut into serving
-pieces 15 oz Cans tomato sauce
8 Red potatoes; small; peeled
-and diced 2 tb Sugar
2 Garlic cloves; chopped fine
OR 1/4 ts 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 —–