In article >,
"cybercat" > wrote:

> "Janet B." > wrote:
> >
> > I use Barb's method, only no peas, tomato sometimes barley, sometimes
> > potato and then green beans and cabbage. It's all good. I think the
> > important part is to get the beef tender and tasty. From there on it's up
> > to your tastes.
> > Janet
> Thank you! I don't use a pressure cooker, but feel sure the usual
> braising method will be fine for the soup. I want to use barley for
> its health properties, and probably will use potatoes too. How to you
> cut up the cabbage, in what size pieces? I am having a hard time
> imagining cabbage in vegetable beef soup for some reason.


It's good in soup if you don't overdo it, IMO. Cabbage and tomato
flavors are very compatible. I cut a wedge and slice and chop -- not
shredded. If you cook the barley in the soup it'll thicken it up. I
like to cook my barley separately and add it shortly before serving.
YMMV.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007