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Buck-Eye Cabbage Soup

Prep Time: 10 minCowboy Cooking Recipes from
Cooking Time: 10 min
Simmer Time: 4 to 6 hrs


  • 2 - pounds extra lean beef (stew, top sirloin, or London broil), cubed

  • 2 to 3 - Tablespoons oil

  • 2 - medium onions, chopped

  • 2 - large carrots, peeled and grated

  • 2 - cans (14 1/2 ounces) diced tomatoes

  • 2 - cans (10 1/2-ounces) beef consommé

  • 2 - soup cans water

  • 1/2 - teaspoon red pepper flakes

  • Salt, to taste

  • Pepper, to taste

  • 1/2 - head (medium) cabbage, coarsely chopped

  • 1/2 - cup quick cooking barley


  1. In a large skillet or wok, sear meat quickly but thoroughly in a small amount of oil. Remove to a large soup kettle.

  2. In same skillet or wok, sauté onions and carrots about 5 minutes. Add to the meat in the kettle.  Add the tomatoes, consommé, red pepper, water, salt, and pepper.

  3. Simmer on low heat for 4 to 6 hours.  A half hour before serving, add the cabbage and barley. Cook until the cabbage is tender.

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Do you know...
that Jean Arthur (born Gladys Georgianna Greene on October 17, 1900 in Plattsburgh, New York - died June 19, 1991 at age 90 in Carmel, California on June 19, 1991) was an American actress and a major film star of the 1930s and 1940s?

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