10 cup cabbage; shredded
2 onions; finely chopped
1/2 teaspoon white pepper
6 cup water
1 1/2 lb beef chuck; cut into serving pieces
15 oz cans tomato sauce
8 red potatoes; small; peeled and diced
2 tablespoon sugar
2 garlic cloves; chopped fine
1 or
1/4 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
