Stuffed Cabbage Soup Ingredients 1 T. olive oil 1 lb. beef chuck for stew, cut into 1-inch chunks 1 pkg. (1 lb.) classic coleslaw mix 1 onion, chopped 1 can (28 oz.) crushed tomatoes in puree 1 (32 oz.) container low sodium beef broth 1 cup water 1/2 cup packed light brown sugar 1 T. fresh lemon juice 1/3 cup long-grain white rice Preparation Heat oil in a 6-quart pot over medium heat. Add beef; saute until browned. Add coleslaw mix and onion; cook, covered, 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice. Bring to boiling. Add rice; reduce heat to medium-low. Simmer, covered, one hour or until beef and rice are tender. Salt and pepper to taste. Ladle into bowls to serve