1 head cabbage, washed and chopped into large pieces
2 (16 oz. ea.) cans chicken broth
3 to 5 large potatoes
1 (4.5 oz.) jar Armour sliced dried beef
1 large onion (1/2 diced, 1/2 sliced thick)
2 to 3 cloves garlic, minced (you may substitute with garlic powder but not garlic salt)
1/2 cup (1 stick) butter, divided
1 tbsp. celery salt
salt and pepper, to taste

Peel and cut potatoes into chunks and boil for 10 minutes or until partially soft. Drain and set aside.

Melt half stick of butter in pot and sauté onions and garlic, careful not to burn. Rinse dried beef in warm water and drain, set aside.

Add 2 cans of broth. Add 4 to 6 cans of water, as desired. Add remaining ingredients and bring to a boil. Boil for 20 minutes, then simmer on low until cabbage is cooked down to desired consistency.

Enjoy with home-made corn bread or old-fashioned johnny cakes.

Submitted by: Amy Morris, Jacksonville, FL