My recipes

964846 -- CABBAGE SOUP

Put shin-bone meat, onions, celery and garlic in a large 4 quart pan. Cover
with water, tomatoes and spices. Pan should be 3/4 full. Bring to a boil, then
let cook slowly for 1 1/2 hours or until meat is tender. Add the vegetables and
continue cooking. Separate the meat from the bone and add meat back to soup.
Add more liquid to fill pan. Cook until vegetables are tender, 1/2 hour. Serve
with dark bread.
Worcestershire sauce to taste
In a soup pot, heat the sherry and saute the onions and leeks (a total of 4
cups between the 2) until golden. Add potatoes, celery, parsley and chicken
broth. Cook until the vegetables are tender. Puree. Allow to warm to room
temperature. Meanwhile, peel and grate the cucumbers (you should have about 2
cups). Blend into the cooled soup, along with the yogurt. Season to taste with
salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at
least 4 hours. Garnish with chives.
1 1/2 lbs. shin-bone meat or 1 1/2 to
2 lbs. stew meat
1 lg. can reg. tomatoes
2 bay leaves
1 tsp. black pepper
Sm. amt. basil
1 lg. onion, diced
3 stalks celery, diced
4 to 5 potatoes, cut up
6 carrots, sliced
1/2 head cabbage, sliced thinly
Salt, if desired



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