INGREDIENTS:

1 lb 90% lean ground beef

1-1/2 teaspoon kosher salt

1 tablespoon olive oil

1 onion diced

3 stalks celery diced

3 carrots diced

28 oz can diced or crushed tomatoes

5 cups chopped green cabbage (about ½ a whole cabbage)

4 cups beef stock

2 bay leaves

DIRECTIONS:

  1. Heat a 6 qt. dutch oven, when hot add oil, then add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.
  2. When browned, add the onion, celery and carrots and sauté 4 to 5 minutes.
  3. Add the tomatoes, cabbage, beef stock and bay leaves; cook covered low 40 minutes.
  4. Remove bay leaves and serve. Makes 11 cups.
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