Sweet-and-Sour Beef Cabbage Soup
My sweet and sour cabbage soup is a standout crowd pleaser that is sure to satisfy even the pickiest of guests. —Mae Lavan, Chicago, Illinois
Ingredients
- 8 cups water
- 3/4 cup cubed cooked roast beef
- 1 cup chopped onion
- 1 cup chopped tomatoes
- 1/2 cup shredded cabbage
- 1/2 cup sliced celery
- 1/3 cup chopped carrot
- 1 cup sugar
- 1/2 cup cider vinegar
- 1/4 cup Burgundy wine or beef broth, optional
- 2 tablespoons browning sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons tomato sauce
- 6 beef bouillon cubes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
Directions
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1In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender.
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2Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.
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