Cabbage soup <dairy>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Cabbage -- shredded |
| 2 | Onions -- chopped | |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 4 | cups | Water |
| 2 | cups | Canned tomatoes |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Caraway seed |
| 1 | cup | Sour cream |
Directions
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. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, In
Recipe By : Jennie Grossinger - "The Art Of Jewish