rowned.
Meanwhile, to make potato cabbage salad, boil potatoes 8-10
nto 1/4\" dice. Shred cabbage.
In a medium saucepan
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
mins. Add the savoy cabbage and stir fry briefly. Pour
Quarter cabbage.
Peel potatoes and cut in halves.
Place in soup kettle with 5 cups water.
Bring to boil and simmer for 25 to 30 minutes until vegetables are tender.
Melt butter in saucepan. Add onions and continue to cook until onions are brown.
Remove from stove and add 1/2 cup cold water and flour.
Bring to boil and stir until smooth.
Add vinegar and then add to brown sauce. Blend into potatoes and cabbage.
Chop cabbage into small pieces.
Chop bacon into 1-inch pieces and fry until crisp.
Drain off fat; reserve 1 tablespoon.
Place reserved fat in saucepan.
Add vegetables, seasonings and water. Cover and heat to a boil over medium heat.
Reduce heat; simmer 15 minutes or until vegetables are tender.
Stir flour into evaporated milk.
Gradually add evaporated milk-flour mixture to vegetables. Stir constantly.
Add butter.
Cook until slightly thickened. Makes 5 1/2 cups.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Cut the savoy cabbage into wedges, core and shred
few minutes until the cabbage softens up a little bit
Place the broth and water in soup pot, add cabbage, celery, potatoes, onion and green pepper.
Bring to a boil over high heat.
Reduce the heat, cover and simmer until the vegetables are tender.
Season to taste with the red pepper, ginger, black pepper, cinnamon and cloves.
**Ifyou are able to purchase an anise root, place in soup pot. Take out after vegetables are cooked.
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.
alf of the pre-cooked cabbage & onion mixture w/the vegetable
he pan.
Chop celery, cabbage and onion. Cook in the
Saute all veggie except for cabbage and tomatoes in vegetable oil
op setting).
Prepare the cabbage by trimming and removing four
Melt the butter in a large saucepan over medium heat. Add the potatoes, onions and celery and cook for 3-4 mins. Add the broth and bring to a boil. Reduce heat and simmer for 15-20 mins until the vegetables are tender.
Transfer the mixture to a blender and blend until smooth. Return to the saucepan, stir in the cabbage and caraway and simmer for 10 mins. Season with salt and pepper to taste, divide among four bowls and serve.
Put cabbage in soup pot or a Dutch oven. Add potato cubes.
Fill