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Ingredients |
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1 1/2 lb |
Lean rump or chuck roast, |
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-cut into 1" cubes |
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2 c |
Cooked chopped tomatoes |
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1 ea |
Large onion, chopped |
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1 ea |
Bay leaf |
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1 ea |
Clove garlic, minced |
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3 |
Quarts cold water |
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1 ea |
Medium head cabbage,shredded |
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2 tb |
Sugar |
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2 tb |
White vinegar |
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1 tb |
Fresh lemon juice |
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Salt and pepper taste |
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Low-fat sour cream, for |
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-garnish |
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Instructions |
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1.
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In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours.
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2.
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Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.
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3.
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Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.
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