2nd Day Cabbage Soup Recipe - Cooking Index
|1||Cabbage head - shredded fine (medium)|
|3||Yellow onions - chopped (large)|
|1/2 lb||227g / 8oz||Lean bacon - cubed|
|1/2 lb||227g / 8oz||Lean beef - chopped|
|1/2 lb||227g / 8oz||Lean pork - chopped|
|1/2 lb||227g / 8oz||Hilshire light kielbasa - cut small|
|5 lbs||2270g / 80oz||Red potatoes - sliced (medium)|
|5 lbs||2270g / 80oz||Apples - peeled (medium) coarsely chopped|
|1||Lipton beef broth - defatted|
|1||Lipton cream of mushroom soup|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
In a large Dutch oven, render bacon. Add onions and sautee over low heat as there will be very little fat from the lean bacon. Once the onions are soft and start to get brown, add chopped beef and pork and cook until no longer pink. Add potatoes. Cook for about 10 minutes turning potatoes several times. Add salt, pepper. Kielbasa, cabbage and apples. Let simmer for another 10 minutes, turning often.
Transfer everything to crockpot. Pour beef broth over everyting then spread cream of mushroom soup evenly over all, working it slightly into the mixture. Cook on HIGH for 2 1/2 hours, on LOW for an additional 3 hours.
Mix thoroughly and check seasoning before serving in soup bowls. Reheat also in the crockpot. Two hours on HIGH 1 hour on LOW.
"Waldine Van Geffen on http://www.prodigy.net Food BB"
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