2 lb. ground beef
1 t. garlic salt
1/4 t. pepper
4 celery stalks, chopped
1 med. head of cabbage, chopped
2 (16 oz.) cans kidney beans, drained
2 qt. tomato sauce
2 qt. tomato juice
2 qt. stewed tomatoes
2 T. beef base
chopped fresh parsley
In 6 qt. kettle brown beef. Add all remaining ingredients. Bring to boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley
