Chef's Inn Cabbage Soup
From the Chef's Inn, Cedar Glen.
1 onion, finely chopped
1 Tablespoon chopped garlic
1 Tablespoon butter
8 cups beef stock
2 (8-ounce) cans tomato sauce
2 cups sugar
2 cup white or cider vinegar
1 Tablespoon beef base or bouillon
2 small heads green cabbage, shredded
2 Tablespoons cornstarch
2 cup water
2 pound diced leftover meat
Salt and pepper
Cook onion & garlic in butter until transparent.
Add beef stock, tomato sauce, sugar, vinegar, beef base and shredded cabbage.
Bring to boil.
Reduce heat and simmer 1 hour over low heat.
Mix cornstarch and water until smooth.
Stir into soup gradually and cook and stir until liquid is translucent.
Add meat, salt and pepper to taste.
Posted by MzMaggie. Makes 6 servings.