Toasted french bread slices with butter are the perfect addition to this healthy comfort food. During the cooking time you will be multitasking, I've been able to shorten the time to 45 minutes for the entire process. This Stew freezes and reheats nicely. I have also made this recipe successfully with Vegan meatballs, and turkey as an alternative to beef.
Mix Ground Beef, Parsley, 1 teaspoon Beef Bouillon, onion soup mix, bread crumbs, eggs, worcestershire. Mix and roll your meatballs to golf ball size.
Bake at 375 degrees on sheet tray with wax paper liner, for 20 minutes to brown. Then set to side to cool a bit. (They will break apart in stew)
While meatballs brown, Fill a 10 quart pot with four cups of water, the rest of the bouillion, the whole can or bottle of V-8, both cans of whole tomatoes and juice, and let it start heating up on med high.
Peel and cut 3 lbs of potatoes, rinse and set to side.
Cut up cabbage in large chucks. Set to side. (They will soften and spread out when they simmer).
Open, rinse and drain carrots. Set to side with potatoes and cabbage.
Turn the Tomato Broth up to high, allow to come to boil and begin to gradually add the cut vegetables into the pot starting with the Cabbage first, then the potatoes, and lastly the carrots. Fold the ingredients gently as they boil for 2 minutes. Then reduce the heat to medium and allow to simmer.
After the mixture has simmered for about 20 minutes, add the meatballs and fold them into the stew. They will begin to break into chuck, but that's ok. Turn the heat to low.
Allow the ingredients to simmer on low for 30 minutes. Remove from heat and let stand for 10 minutes. Then it's ready to serve.