Ma B's Cabbage Soup

1 lb ground beef 2 onions, chopped 1½ cups yellow potatoes 2 cups carrots, chopped 6 cups cabbage, chopped 1 cup celery, chopped	1 large can (796ml) diced tomatoes 2 tsp sugar 1-2 tsp paprika (to taste) 3 tbsp parsley flakes 1 tbsp Worchestershire sauce Salt and pepper Sour cream (optional)
2-4 OXO cubes dissolved in 6 cups boiling water, or 6 cups of beef stock.

In a large pot, brown the meat in a little oil then add onions and celery. Add tomatoes, boullion and seasonings. Add remaining vegetables. Cook slowly for 1-2 hours or until cabbage is thoroughly cooked. Add more liquid (beef stock if you have it) if soup is too thick.
Serve in a bowl, and, for an added taste treat, spoon a large dollop of sour cream on top. 

 

Download pdf here.