It’s frightfully cold out and chuck roast and cabbage was on sale. It was time for some luo song tang!

I assume this isn’t authentic as I’m whiter than the snow outside, but it’s close to how it is from takeout, but heartier.

This recipe makes 6 quarts which is enough for 16 servings.

Total cost = $21.75

Cost per person = $1.36

Equipment needed

  • 6 quart slow cooker

Ingredients

  • Chuck roast - 2lb = $12.58
  • Potatoes - 4 = $1.50
  • Carrots - 1lb = $1.09
  • Celery - 8oz = $0.50
  • Fresh tomatoes - 4 roma = $0.80
  • Canned diced tomatoes - 2 cans = $2.00
  • Tomato paste - 2 cans = $1.90
  • Cabbage - 1 head = $1.38
  • Water - 3 cups = FREE

Spices

  • Beef bouillon - 4 cubes
  • Bay leaf - 4 leaves
  • Garlic powder - 2 tsp
  • Black pepper - 3 tsp
  • Salt - 3 tsp
  • MSG - 2 tsp
  • Sugar - 5 tbsp

  1. Dice up chuck roast and brown in a pan for best taste, dump beef into the slow cooker with juices.

  2. Chop up potatoes, carrots, celery, fresh tomatoes, and cabbage. Add to slow cooker. Open cans of chopped tomatoes and tomato paste and add to slow cooker. Add 3 cups of water to slow cooker.

  3. Add all spices to slow cooker.

  4. Stir to combine all ingredients. Set cooker to low.

  5. Cook for 8 hours on low, stirring periodically. Add more MSG and sugar to taste.