Cabbage Soup

Recipe Ingredients

4 lbs	1816g / 64oz	Cabbage - shredded
2		Onions - chopped
4 tablespoons	60ml	Butter
2 tablespoons	30ml	Flour
4 cups	948ml	Water
2 cups	125g / 4.4oz	Canned tomatoes
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Caraway seed
1 cup	237ml	Sour cream

Recipe Instructions

Cook the cabbage and onions in the butter for 15 minutes. Sprinkle with the flour and gradually add the water, stirring constantly until mixture reaches the boiling point. Add the tomatoes, salt, pepper, sugar, lemon juice and caraway seed. Cook over low heat 1 hour. Correct seasoning. Garnish with sour cream. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.