SPICY BEEF AND CABBAGE SOUP

3/4 pound ground beef
1 large onion, chopped
1 large clove garlic, minced
4 cups beef bullion
3 cups water
2 stalks celery with leaves, thinly sliced
2 large carrots, thinly sliced
3 each bay leaves
1 (15 oz) can tomato sauce
3 cups finely shredded cabbage
1/2 teaspoon dry mustard
2 tablespoons sugar
2 tablespoons apple cider vinegar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon pepper
1/3 cup uncooked white rice
salt (to taste)

In large heavy soup pot, combine beef, onion, and garlic. Cook over medium heat, stirring frequently, until meat is browned.

Turn meat and onion mixture out into large plate covered with paper towels. When paper towels have absorbed the fat, return meat mixture to pot.

Add all remaining ingredients except rice. Bring to boil over high heat and simmer, covered, 15 minutes.

Add rice. Lower heat, cover and simmer 25 minutes or until cabbage and rice are cooked and flavors are well blended. Add salt if desired.

Skim off and discard remaining fat from top of soup.

Servings: 8
Source: One Pot Meals