Swedish cabbage soup

Yield: 8 Servings

Measure Ingredient
2 \N Lamb shanks
2 \N Beef bouillon cubes
½ teaspoon Pepper
1 teaspoon Salt
1 tablespoon Whole allspice
1 cup Leeks -- chopped
½ cup Parsnips -- peeled and
\N \N Diced
½ cup Celery -- thinly sliced
2 mediums Potatoes -- peeled and
\N \N Diced
¼ cup Parsley -- minced
2 quarts Water
2 quarts Shredded cabbage

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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