Recipe: Hearty Cabbage Soup
This recipe for hearty cabbage soup was from late CIRI shareholder Irene White’s personal collection. It originally appeared in the 2003 edition of the Ninilchik Community Cookbook.
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Can opener
- Spoon
- Stove
Ingredients
- 1½ pounds ground beef
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 7 cups cabbage, chopped
- 2 cans (16 ounces each) kidney beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes, undrained
- 3 cans beef broth
- 1 can (15 ounces) tomato sauce
- 3 carrots, chopped
- ½ teaspoon sugar
- Salt
- pepper
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