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Instructions |
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Peel and chop the vegetables. Cut fresh vegetables
into 1 inch pieces. Dice the onion. Chop cabbage
into 2 inch squares. Drain the canned vegetables or
use the equivalent of frozen.
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Toss the meat into a large cooking pot and brown on
high. Add 1/2 gallon hot water and 2 boxes of
broth. Add the carrots, onion, salt and pepper.
Bring to boil, reduce heat to slow boil and cook
for 2 hours.
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Add potatoes, celery and rutabaga. Continue slow
boil for another hour. Add cabbage and remaining
water to fill pot to within 1 inch of top. Continue
slow boil for another hour.
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Add remaining ingredients and continue slow boil
for additional hour. Season to taste. Serve over
cooked egg noodles. I divide any leftovers into 2
cup containers and freeze to have quick meals.
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Originally Submitted
2/23/2014
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