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Cabbage, Beef and Barley Soup


1 lb. beef sliced for stir-fry
1 tablespoon finely chopped garlic
2 red onions, finely chopped
4 cups packaged coleslaw mix (half of a 1 lb. bag)
3 cups beef broth or bouillon
1 tsp. caraway seeds
1/4 teaspoon black pepper
1 1/2 cups instant barley

Spray a large skillet with nonstick cooking spray and place over medium-high heat. Add beef and garlic; cook 3 minutes, or until beef is browned, stirring constantly. Transfer beef to a plate and set aside. Spray skillet again and add onion. Cook 1 minute, stirring constantly. Add coleslaw, broth, caraway seeds and black pepper. Bring the mixture to a boil. Reduce heat to medium-low and stir in barley. Cover and simmer 10 to 12 minutes, or until barley is tender and liquid is absorbed. Serve immediately.

Makes 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.