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Hamburger Cabbage Soup: Submitted by: Robert Losee | Date Added: 12 Dec 2011
Listed in: Soups, Stews, and Chowders

1 pound hamburger

2 carrots, sliced
1 celery stick, sliced
1 medium onion, diced

8 ounces mushrooms, sliced
cup dry red wine

4 cups of water
4 cups of chicken broth
cup pearled barley
3 Tablespoons tomato paste
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried parsley
1 Tablespoon of veggie base (in the freezer)
2 Tablespoon Tamari Sauce

head cabbage, chopped up into 1" pieces

Cooking Instructions

1) Break up the hamburger leaving larger chunks and brown it in a large pot.

2) Add in carrots, celery, and onion and fry until the onion is translucent.

3) In a separate skillet, melt 1-2 T. butter, add mushrooms, sprinkle with a pinch of salt. Cook until they release their juices and then after the moisture has dissipated. After the mushrooms have turned brown, then add the wine to deglaze the pan. Allow the liquid to reduce by half and then add all to the large pot.

4) Add water, broth, barley, tomato paste, oregano, bay leaf, parsley, veggie bouillon, Tamari sauce and simmer for 30 minutes.

5) Add the cabbage and cook another 15 minutes.

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