| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 1 |
|
Oil |
| 2 |
|
Onions; diced |
| 1 |
|
Red cabbage; cored and shredded |
| 1 1/2 |
|
Chicken broth |
| 3 |
|
Wine vinegar |
| 1 |
|
Ham hock |
|
|
Salt and pepper to taste |
|
|
Sour cream |
|
|
Fresh dill |
INSTRUCTIONS
IN A LARGE SOUP POT, heat the oil and cook the onions, stirring
occasionally, until softened, about 10 minutes. Add the cabbage and continu
e to cook, stirring occasionally, about 20 minutes. Add the chicken broth,
vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from
heat, add salt and pepper as desired. Remove meat from ham hock and add bac
k to soup. Serve with sour cream and chopped fresh dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Posted to MM-Recipes
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Susan Cass"
<susanc@columbia-center.org> on Oct 23, 1997
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