Gilbert's new york deli sweet and sour cabbag
4 servings
Ingredients
Quantity | 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 |
Directions
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