Red cabbage and frank soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Head |
| 8¼ | ounce | Can |
| 1 | can | Beef broth |
| 1 | Bay leaf | |
| 2 | Whole cloves and allspice | |
| 2 | tablespoons | Catsup |
| 1 | tablespoon | Cider vinegar |
| 5 | Frankfurters -- sliced | |
| Salt and pepper -- to taste | ||
| Croutons | ||
| Red cabbage -- 4 cups | ||
| Beets | ||
Directions
Shred cabbage. Pout in large saucepot. Drain liquid from beets into pan.
Sliver beets and set aside. Add beef broth, 2 broth cans water, bay leaf, cloves and allspice. Bring to a boil. Simmer for 10 minutes. Add beets, catsup, vinegar, franks, salt and pepper to taste. Serve with croutons.
Recipe By : Bobb1744
From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File