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Recipe of the Month

Un-stuffed Cabbage Soup

Un-stuffed Cabbage Soup


Prep Time: 4 minutes
Cook Time: 2 hours at least
Yield: 6 to 8 servings

1 tablespoon olive oil
1 pound stew beef, cubed
1 (16-ounce) bag shredded white cabbage
1 (16-ounce) can crushed tomatoes
2 cups tomato sauce
3 cups water
2 tablespoon lemon juice
2 tablespoons white vinegar
½ cup light brown sugar, packed
¼ cup granulated sugar
½ teaspoon onion powder
1 tablespoon sea salt

1. Rinse meat and pat dry. In a 6-quart stockpot, heat olive oil and brown beef over medium heat for 2 minutes, stirring.
2. Add cabbage, tomatoes and tomato sauce, water, lemon juice, vinegar, both sugars, onion powder and salt.
3. Bring to boil. Skim off any foam. Discard.
4. Reduce to a simmer, cover and cook for 2 hours. Longer is fine; you really want the flavors to mellow. Ladle into bowls and serve.

Add a teaspoon of pepper for an extra “kick.”

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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