| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
md |
Onions; diced |
| 1 |
|
Small-to-med red cabbage cored and shredded |
| 1 1/2 |
qt |
Chicken broth |
| 3 |
tb |
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
continue 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 back to soup. Serve with sour cream and chopped fresh dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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