Cabbage beef soup

If you have a lot of cabbage lying around and you also need a meal that will reheat well for a solid week, this is your man.

Well, your soup. 

You know what I mean.

After you make this soup and want to reheat it over the next (5) days, just toss in a bit more shredded cabbage to liven it back up a bit. Cabbage can also be shredded and used as a garnish. 

You can use a lot of cabbage with this recipe is what I'm trying to say.

Cabbage Beef Soup

Adapted from Cabbage Beef Soup, The Book of Regional American Cooking: Heartland

Ingredients
1/2 large cabbage head, shredded
1 large yellow onion, chopped
4 cups tomato juice (use your own preserved tomato juice here if you have it)
1 cup water
14 oz beef broth
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 bay leaf
Small handful black peppercorns
1 pound extra lean ground beef, browned and drained
2 tablespoons dried dill weed
1/8 teaspoon garlic powder

To make

Combine cabbage, onion, tomato juice, water and beef broth. Bring to a boil. 

Add molasses, Worcestershire sauce, salt, bay leaf, peppers and pepper. Crumble in ground beef, dill and garlic powder. Simmer 30 mins, stirring occasionally.