3/4 pound ground beef
1/2 cup chopped onions
4 cups chopped cabbage
1 1/2 cups beef broth
1 cup diced tomatoes
cup tomato sauce
1 carrot, thinly sliced
1/2 teaspoon garlic powder
In Dutch oven, sauté beef, celery, and onions for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes,
or until cabbage and carrots are tender.
Corned Beef and Cabbage
2 tablespoons oil
deli-sliced corned beef, cut into strips
8 ounces green cabbage, cored and diced (about 3 cups)
3 medium carrots, chopped to large chunks
1 medium onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled and cut into 1/2-inch pieces
(48 ounce) can chicken broth
2 cups apple juice
1/4 teaspoon black pepper
In pot, heat oil over medium heat.
Add corned beef, stirring occasionally, about 3 minutes.
Add cabbage, carrots, onion and
caraway seeds. Cook stirring occasionally, 8-10 minutes.
Add potato, broth, juice and black
pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).