cabbage soup
Ingredients:
- 4 cups of browned ground beef (approx 2 pounds)
- salt and pepper as desired
- 4 cups of shredded cabbage
- 1 cup of shredded carrots
- 2 medium onions, finely chopped
- 4 cloves of minced garlic
- 12 cup of tomato puree
- 1 cup of white vinegar
- 2 tbsp of oregano
- 2 tbsp basil
- 4 tsp brown sugar
Instructions:
1- In a large skillet, brown ground beef with onions and garlic.
2- Prep your shredded veggies and prepare to layer.
When making soups, I recommend layering the ingredients. I don’t always precook the ingredients together because they will meld in the pressure cooker. The reason for layering the ingredients is so that you get a somewhat equal amount of each item in your soup. Otherwise you run the risk of having a jar of really chunky meaty soup and a jar of mostly broth.
3- Divide your ingredients by the number of jars you’ll be using. I used four sanitized 2-quart jars for this recipe. Proceed to layer the ingredients in equal parts in the following order: meat, cabbage, carrots.
4- In a blender, puree your tomatoes. You can used canned tomatoes, tomato juice from your garden, or a vegetable-tomato juice mixture. Add your sugar, vinegar and herbs to this.
5- Fill the jar the rest of the way with water, leaving an inch of headroom.
6- Process in a pressure canner at 10-11 pounds for 90 minutes. Be sure to adjust for altitude.
When it’s time to serve your Great cabbage, you can do it in a few different ways:
- As is, right out of the jar
- With 1 cup of already cooked rice stirred into it
- Cook a cup of rice in the soup, which will soak up most of the liquid, turning it into more of a Great cabbage casserole.
- Some people like cabbage topped with sour cream.
Butheina Alnounou
bossynounou@yahoo.com