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2 tsp/10 ml vegetable oil
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1 tsp/5 ml minced garlic
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1 cup/250 ml chopped onions
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1 cup/250 ml chopped carrots
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1/2 cup/125 ml chopped celery
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8 oz/225 g boneless inside round steak, cut into 1/2 inch cubes
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4 cups/1 litre shredded cabbage
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1 can (19 oz./540 ml.) tomatoes, pureed
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4 cups/1 litre beef or chicken stock
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1 cup/250 ml peeled diced potatoes
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1/4 cup/60 ml barley
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1-1/2 tsp/7.5 ml caraway seeds
In large non-stick saucepan sprayed with vegetable spray, heat oil over medium
heat. Add garlic, onions, carrots, celery and steak; cook for 5 minutes or until beef is no longer pink. Add cabbage.
Cook, stirring for 2 minutes, or until cabbage wilts.
Add tomatoes, stock, potatoes, barley and caraway; bring to boil. Cover, reduce heat to low and simmer for 35 to 40
minutes, or until barley is tender.
