1 lb. (95%) lean ground beef
½ med. onion, chopped
2 stalks celery, with leaves, chopped
12 c. cabbage, shredded
4 c. beef broth
1 clove garlic, minced
½ t. dried parsley
¼ t. onion salt
¼ t. celery salt
Pepper to taste
In a large stock pot add cabbage and beef broth. Cover and heat on medium-high until boiling,
reduce heat to low. In a large non-stick skillet brown ground beef and drain grease if needed.
To browned beef add; onion, celery, garlic and seasoning. Cook and stir until vegetables are
slightly tender. Add beef mixture to cabbage. Simmer uncovered, on low until cabbage is
Makes 4 servings of 2 ½ cups each
Calories: 198 per serving Fat: 4.5g.