8 oz. beef stew meat, cut in 1/2-inch cubes
1 (1 lb.) can crushed Italian-style tomatoes
5 c. water
1/3 c. barley
1 lg. carrot, chopped
1 sm. onion, chopped
1 lg. celery stalk, chopped
1 (6 oz.) rutabaga, chopped
1 bay leaf
1/2 tsp. dried leaf oregano
Hot pepper sauce
Salt
Freshly ground pepper
1 c. shredded cabbage

In a Dutch oven, combine beef, tomatoes with juice, water, barley, carrot, onion, celery, rutabaga, bay leaf, and oregano. Season with hot pepper sauce, salt, and pepper. Bring to a boil. Reduce heat. Cover and simmer 40 minutes, stirring occasionally. Add cabbage. Simmer 10 minutes or until cabbage is tender. Makes 6 servings.