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<blockquote data-quote="Gilladian" data-source="post: 5984826" data-attributes="member: 2093"><p><strong>Hamburger-cabbage soup</strong></p><p></p><p>Here's a family favorite soup that can be varied in many ways and is easy to make ahead.</p><p></p><p>Hamburger (1 lb per 4 servings)</p><p>Cabbage (1/2 head per 4 servings)</p><p>Onion (1 or 2 medium per 4 servings)</p><p>Carrots ( 2-3 large per 4 servings)</p><p>Garlic (1-2 cloves per 4 servings)</p><p>Tomatoes, fresh or canned, (1-2 per 4 servings)</p><p>Pasta, whole wheat (I like elbows or shells) or barley </p><p>Beef stock, 6-8 cups for 4 servings or 1 bouillon cube per 2 cups water and a cup or so of red wine.</p><p>Herbs (I like italian or herbs de provence), to taste. </p><p>Salt ONLY if you used real beef stock instead of bouillon, but be sure to taste first!</p><p></p><p>Brown the hamburger (I drain and rinse it to minimize fat), and then the onions and garlic. Add all the veggies, sliced into bite-sized pieces. Brown lightly until the cabbage wilts. Add the stock and red wine if you're using it. Add the barley. Simmer for an hour or up to 4 hours. Add the pasta near the end if you're using it instead of barley. Simmer until pasta is tender and serve at once. You may need to add more liquid near the end if you used barley - it can soak up a lot of broth!</p></blockquote><p></p>
[QUOTE="Gilladian, post: 5984826, member: 2093"] [b]Hamburger-cabbage soup[/b] Here's a family favorite soup that can be varied in many ways and is easy to make ahead. Hamburger (1 lb per 4 servings) Cabbage (1/2 head per 4 servings) Onion (1 or 2 medium per 4 servings) Carrots ( 2-3 large per 4 servings) Garlic (1-2 cloves per 4 servings) Tomatoes, fresh or canned, (1-2 per 4 servings) Pasta, whole wheat (I like elbows or shells) or barley Beef stock, 6-8 cups for 4 servings or 1 bouillon cube per 2 cups water and a cup or so of red wine. Herbs (I like italian or herbs de provence), to taste. Salt ONLY if you used real beef stock instead of bouillon, but be sure to taste first! Brown the hamburger (I drain and rinse it to minimize fat), and then the onions and garlic. Add all the veggies, sliced into bite-sized pieces. Brown lightly until the cabbage wilts. Add the stock and red wine if you're using it. Add the barley. Simmer for an hour or up to 4 hours. Add the pasta near the end if you're using it instead of barley. Simmer until pasta is tender and serve at once. You may need to add more liquid near the end if you used barley - it can soak up a lot of broth! [/QUOTE]
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