2 lbs Ground Beef
2 Cans (28oz ea) Diced Tomatoes
1 Med Head of Cabbage, shredded
1 Tbs Olive Oil
5 Cloves Garlic
2 Lrg Onions, chopped
6 Celery Ribs
16oz+ Chicken Stock
Salt and Pepper to taste
Prep/chop the celery, onion and garlic (I used a garlic press on the garlic). In a dutch oven brown the ground beef adding salt and pepper. In a stock pot add the: olive oil, celery, onion and garlic, sweat the veggies for approx 5 to 10 min. Add the browned ground beef, tomatoes and cabbage to the stock pot w/ the celery, onions and garlic. Add chicken stock to get soup consistency, about 16oz.. or more if needed. Let come to a boil; reduce heat. Simmer for 25 min. or until cabbage it tender.
Serve warm with bread.
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