cups.
Finely chop cabbage to yield 6 cups.
Drain the beets, saving the liquid. Cut the beets into strips.
In a large saucepan, melt the butter & cook the onion until softened.
Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
Cover and simmer for about 30 minutes or until the cabbage is very soft.
Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
Boil meat in water, add cabbage. When cabbage is soft, add other ingredients.
Drain beets and reserve liquid. Chop beets.
In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.
Combine broth, tomatoes, cabbage, celery, carrots and onions in sauce pot.
Bring to a boil.
Reduce heat, cover and simmer until vegetables are tender, 20 to 30 minutes.
Stir in sugar and beets.
Simmer, covered, 15 to 20 minutes. Season with salt and pepper.
Ladle into bowls.
Top with fresh dill and sour cream, if desired.
Makes 9 cups.
Cut all vegetables into bite size pieces.
Cut sausage into 1/2 inch rounds.
Chop cabbage into bite size pieces also.
Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
Cook for 15 to 20 minutes then add tomatoes and cream.
Cook until the vegetables and sausage are tender.
tir in celery, carrots, and cabbage. Mix in reserved stock; cook
tir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay
Combine meat, bones and water in a deep saucepan and bring to a boil.
Skim any foam and fat off the top.
Stir in onions and tomatoes.
Cover, reduce heat to low, and simmer for 1 hour.
Add cabbage, apple, salt and pepper.
Simmer for 1 hour.
Stir in lemon juice and sugar.
Simmer for 20 minutes more.
Remove beef.
Meat can be cut up and stirred back into the soup, or served on the side.
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
ntil semi-tender; stir in cabbage and garlic; add diced beet
Cook the onion, carrot, leek, cabbage, tomato and beet, stirring, for
elt.
Add 2 cups cabbage and fry.
Cook tender
n green and red shredded cabbage, grated beet and saute' for
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
he chopped vegetables except the cabbage in your slow cooker. You
arrots, finely chopped.
1 cabbage, chopped separated into 2 piles
eeds, red and green shredded cabbage, celery, cauliflower florets, black pepper
and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves