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

Ingredients

  • 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

Directions

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.

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