Cabbage Stew

4 servings

3/4 pound ground beef
1 chopped celery rib
1/2 cup chopped onions
4 cups chopped cabbage
1 1/2 cups beef broth
1 cup diced tomatoes
1/4 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 Soup

Serves 8.

2 tablespoons oil
1/2 pound 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
1 (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.