Un-stuffed Cabbage Soup

• 1 pound:stew beef, cubed
• 1 tablespoon:olive oil
• 1 (16-ounce) bag :shredded white cabbage
• 1 (16-ounce) can:crushed tomatoes
• 2 cups:tomato sauce
• 3 cups:water
• 2 tablespoons:lemon juice
• 2 tablespoons:white vinegar
• 1/2 cup:light brown sugar, packed
• 1/4 cup:granulated sugar
• 1/2 teaspoon :onion powder
• 1 tablespoon :sea salt

Preparation

1. Rinse meat and pat dry. In a 6-quart stockpot, heat olive oil and brown beef over medium heat for 2 minutes, stirring.
2. Add cabbage, tomatoes and tomato sauce, water, lemon juice, vinegar, both sugars, onion powder and salt.
3. Bring to boil. Skim off any foam and discard.
4. Reduce to a simmer, cover and cook for at least 2 hours. Longer is fine; you really want the flavors to mellow. Ladle into bowls and serve.

It is a sweet recipe so you can use less sugar if you prefer and/or add a teaspoon of pepper for an extra kick.