| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/3 |
c |
Flour |
| 1 |
c |
Tomato juice |
| 1/2 |
|
Bay leaf |
| 1 |
tb |
Chopped onion |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Evaporated milk |
| 1 1/4 |
c |
Finely chopped cooked cabbage; (see note below) |
| 1 |
c |
Water |
INSTRUCTIONS
Melt butter and blend in flour: add tomato juice and stir over low heat
until mixture boils and thickens. Add bay leaf, onion, salt, and sugar to
evaporated milk, and heat separately in top of double-boiler over hot
water. Just before serving, lift out the bay leaf and add cabbage and water
(I use the cooking water from cabbage). Slowly stir the tomato mixture into
the milk and cabbage. Serve immediately. 5 servings
Posted to recipelu-digest Volume 01 Number 352 by ncanty@juno.com (Nadia I
Canty) on Dec 9, 1997
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