My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
- 2 pounds ground beef
- 2 cans (28 ounces each) stewed tomatoes
- 1 medium head cabbage, shredded
- 2 large onions, chopped
- 6 celery ribs, chopped
- Salt and pepper to taste
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper. Yield: 12-14 servings (3-1/4 quarts).
Originally published as Country Cabbage Soup in Taste of Home Ground Beef Cookbook 1999, p139
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