Recipe - Hungarian Cabbage Soup

3 tablespoon Vegetable oil
2 Cloves garlic; crushed
2 md Onions; chopped
1 pound Ground beef
1 tablespoon Salt
15 ounce Diced tomatoes; + juice
4 cup Beef broth
4 cup Chicken broth
1 tablespoon Chili powder
5 cup Cabbage; chopped
1 lg Potato; peeled & cut in
bitesize pieces
One half cup Rice; uncooked
15 ounce Red kidney beans; + juice
1 teaspoon Ground black pepper; or to
taste

Heat oil in Dutch oven over medium heat and add garlic and onions. Cook and
stir for 3 minutes until onions are transparent. Add ground beef and cook
over mediumhigh heat until browned, about 1012 minutes, stirring
infrequently to ensure larger pieces. Add salt and cook for 3 minutes. Add
tomatoes, broth and chili powder. Bring to a boil and add cabbage.

Cover and simmer on low heat for 30 minutes. Skim off excess fat and add
potato, rice and beans. Cover and simmer for 1520 minutes until rice is
done. Add pepper to taste. Soup freezes well.

Recipe by: Aldo Fabbri in The Atlanta Constitution, 4/23/98

Posted to MCRecipe Digest by snardo@OnRamp.NET on May 12, 1998