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2 c. celery, cut in 1-inch
1/2 c. onion, sliced
1 lb. ground beef
2 Tbsp. cornstarch
1 1/2 c. water
1 beef bouillon cube
1/4 c. soy sauce
4 c. cabbage, chopped
4 c. cooked rice (1 1/3 c. raw
plus 2 2/3 c. water)

Combine celery, onion and ground beef in skillet and
cook 5 minutes or until meat begins to brown. Blend cornstarch
with water and stir into beef mixture. Add bouillon cube and
soy sauce. Cook, stirring constantly, until sauce is thickened
and clear. Stir in cabbage. Cook, covered, about 3 minutes,
until cabbage is tender but still firm. Serve on rice. Makes
6 servings.

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