Ingredients

8 tbs margarine (1 stick)

2 lg white onions, chopped course

1 head green cabbage, chopped

1 qt chicken broth or 1 qt equiv of dry bouillon

1 qt additional equiv of dry chicken bouillon

1 qt equiv dry beef bouillon

1 lb shredded beef or Steakums

2 lg cans of petite diced tomatoes with liquid

4 oz (1/2 cup) ketchup

6 cloves of sliced garlic

1/2 cup of white vinegar

1/2 cup of sugar

salt and red pepper to taste

water

Preparation

  1. In a 8-qt pot, saute onion in margarine over medium to high heat. Add cabbage and saute with onions until translucent, about 5 minutes total, stirring occasionally.

  2. Add canned tomatoes, chicken broth, and chicken and beef bouillon. Stir. Add ketchup, garlic, vinegar and sugar. Add water to cover ingredients to about 1 inch from top of pot. Add beef and stir. Once boils, lower to simmer. Add salt and red pepper to taste.

Makes about 12 servings.