Prep Time: 4 minutes
Cook Time: 2 hours at least
Yield: 6 to 8 servings
1 tablespoon olive oil
1 pound stew beef, cubed
1 (16-ounce) bag shredded white cabbage
1 (16-ounce) can crushed tomatoes
2 cups tomato sauce
3 cups water
2 tablespoon lemon juice
2 tablespoons white vinegar
½ cup light brown sugar, packed
¼ cup granulated sugar
½ teaspoon onion powder
1 tablespoon sea salt
1. Rinse meat and pat dry. In a 6-quart stockpot, heat olive oil and brown beef over medium heat for 2 minutes, stirring.
2. Add cabbage, tomatoes and tomato sauce, water, lemon juice, vinegar, both sugars, onion powder and salt.
3. Bring to boil. Skim off any foam. Discard.
4. Reduce to a simmer, cover and cook for 2 hours. Longer is fine; you really want the flavors to mellow. Ladle into bowls and serve.
Tip:
Add a teaspoon of pepper for an extra “kick.”
