Gilbert's new york deli sweet and sour cabbag

Yield: 4 servings

Measure Ingredient
4 cups Stock, beef
1 each Carrots
½ Onions; chopped
4 ounces Prego
⅛ cup Raisins
3/16 cup Vinegar, white
⅛ cup Parsley
½ each Turnips
½ can Tomatoes
1 each Bay leaves
1 Leeks; white part, chopped
½ cup Beets; chopped
½ each Potatoes
1½ tablespoon Prego
⅜ cup Sugar
¾ cup Cabbage, shredded

Peel and slice carrots and turnip or parsnip. Peel and dice potato.

Combine ingredients in large soup kettle. Bring to boil over high heat. Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes.

Sylvia's comments: Fine soup, reheats well.

From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Similar recipes