| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 6 | Servings | |
INGREDIENTS
| Cabbage Soup: | ||
| 1 | lg | Onion,diced |
| 2 | lb | Head of cabbage cored and diced |
| 8 | oz | Tomato sauce |
| 28 | oz | Tomatoes, canned, with juice |
| 1 | c | Water |
| 1/4 | c | Honey |
| 1/3 | c | Raisins |
| 1/4 | c | Lemon juice |
| Meatballs: | ||
| 1 | lg | Lean ground beef, or other ground meat |
| 1/2 | c | White rice, uncooked |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Salt, optional |
| Freshly ground black pepper,to taste |
INSTRUCTIONS
In a large pot, combine the cabbage soup ingredients EXCEPT the raisins, and bring them to a boil over medium-high heat while preparing the meatballs. In a medium-sized bowl, combine the meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture into 1 1/4" balls. Add the meatballs to the boiling soup; reduce the heat to medium-low, cover the pot and simmer the meatballs for about 2 hours. Remove the cover. Add the raisins and cook for another 20 minutes, uncovered. Formatted and posted by Ilene Warfield. ..... Notes: Nostalgic comfort food. This is wonderful served served over mashed potatoes; you can substitute broad egg noodles or other starch. It can also be served in a bowl with a good solid loaf of rye bread or bread of your choice. Per serving: 298 Calories; 9g Fat (25% calories from fat); 12g Protein; 47g Carbohydrate; 28mg Cholesterol; 774mg Sodium Recipe By: _Good Food Gourmet_ by Jane Brody Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 00:22:34 +0000 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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