I can get 7- 3cup freezer bags
cabbage head, shredded
19 oz, diced tomatoes
fresh chopped dill
fresh chopped parsley
beef bouillon, cubes or single pkgs
1Shred, chop, mince, dice all your vegetables. Place in a very large bowl and mix well.
2Use a large non-stick skillet and saute veg a bit at a time until tender crisp. Place each batch into a large stock-pot.(add a bit of oil if you find the veg is sticking a bit)
3Once you have your vegetables sauteed and placed into stock pot, add the 8 cups of water and beef bouillon. Simmer about 1 hour or till your vegetables are cooked.
4Add the salt, lemon juice, diced tomatoes, sugar, dill, parsley, bay leaf and paprika. Continue to simmer until the flavors are well blended. About 1 hour. Stir occasionaly.
5Here you can either feed a crowd! or place in freezer bags as it freezes well.
6This is a time consuming recipe but oh so worth it! And you'll thank yourself for freezing some when you need something quick for a meal. I hope you enjoy it as much as my family does!!
Originally Posted: Thu, Oct 31, 2013