Soups:
French Onion Cabbage Soup
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1-1/2 pounds ground beef
1/2 head of medium-size cabbage, cut up
2 cups chopped celery
1 can (46 ounces) tomato juice
1 package dry onion soup mix
1 teaspoon sugar
1 cup water
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In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add remaining ingredients and simmer until vegetables are tender.
Note: "You also may simmer 8 hours in Crockpot on low."
Betty Dresselhaus
Davenport
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