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Ingredients

1/2 cup sugar
1 head cabbage ; cored, cut into wedges
8 ounces tomato sauce
1/2 teaspoon black pepper
1 1/2 pounds beef ; lean, ground
3 cloves garlic ; finely chopped
2 tablespoons white vinegar
2 carrots ; shredded
1 onions ; chopped
2 quarts water ; divided
14 ounces tomatoes ; diced
1 1/2 teaspoons salt
4 beef bouillon cubes

Preparation:

In a large pot, combine carrots, ground beef, bouillon cubes, tomato sauce, tomatoes, vinegar, sugar, onion, salt, pepper, and 1 quart of water. Bring to a boil, stirring to break up the beef. Reduce heat, cover, and simmer over low heat for about 30 minutes. Add the rest of the water, and bring to a boil again. Add cabbage and garlic, and return to a simmer. Simmer for an additional 25 minutes or until cabbage is tender. Divide among soup bowls and serve. Serves 4.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 468.4
Total Sugars: 34g
Carb.: 48.3g
Fiber: 8.1g
Total Fats: 12.2g
Cholesterol: 53.7mg
Protein: 44.7g
Sodium: 2170.4mg

Detailed Nutrition...

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^*Data provided by USDA