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Recipe and Photo submitted by Angela Williams who got the great recipe from Corella Beasley


1 large onion, diced
3 cloves garlic, minced
1 lb ground beef
1 or 2 bag of microwave rice cuts down on time
1 medium head cabbage, chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tablespoons tomato sauce
4 cups beef broth
1 tablespoon Worcestershire sauce

salt and pepper, to taste

In a large pot, brown onion, garlic, beef Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low (about 15-20 minutes)
If you prefer a thinner soup, add more beef broth to reach the way you like it 


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