Swedish cabbage soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lamb shanks | |
| 2 | Beef bouillon cubes | |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Whole allspice |
| 1 | cup | Leeks -- chopped |
| ½ | cup | Parsnips -- peeled and |
| Diced | ||
| ½ | cup | Celery -- thinly sliced |
| 2 | mediums | Potatoes -- peeled and |
| Diced | ||
| ¼ | cup | Parsley -- minced |
| 2 | quarts | Water |
| 2 | quarts | Shredded cabbage |
Directions
Place lamb shanks in slow-cooking pot with bouillon cubes, pepper, and salt. Tie allspice in cheesecloth. Add allspice, leeks, parsnips, carrots, celery, potatoes, parsley, and water to pot. Cover and cook on low for 7 to 9 hours or until meat is tender. Remove all spice and meat from bot. Cut meat off bones; dice and return to pot. Skim off fat from top of soup. Turn control to high. Add cabbage. Cover and cook on high for 25 to 30 minutes or until cabbage is done.
Recipe By :
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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