3 pounds ground lean beef
2 (14.5 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
8 cubes beef bouillon
4 medium carrots, shredded
2 onion, chopped
1/4 cup white vinegar
1 cup white sugar
1 tablespoon salt
1 teaspoon ground black pepper
16 cups water, divided
6 cloves garlic, finely chopped
2 heads cabbage, cored and cut into wedges
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Green Onion Quick Bread (http://www.cbc.ca/bestrecipes/2010/10/green-onion-quick-bread.html)
This recipe makes 8 servings
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 bunch green onions, sliced
3/4 cup (175 mL) buttermilk
3 tbsp (45 mL) butter, melted
In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and salt, whisk in green onions.
Whisk together buttermilk, butter and egg; pour over flour mixture, tossing with fork to form sticky dough.
Scrape onto floured surface; gently knead 10 times. Transfer to parchment paper-lined baking sheet; press into 7-inch (18 cm) round. With sharp knife, score top into 8 wedges.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes.
Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
Transfer mashed potatoes to large bowl and serve hot.