| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Soup |
12 |
Servings |
INGREDIENTS
| 12 |
c |
(3 qts.) sparerib stock (from parboiled spareribs) |
| 2 |
|
Onions |
| 6 |
|
Carrots (and any leftover vegetables in refrigerator) |
|
|
Fresh parsley |
| 1 |
|
Head cabbage |
| 4 |
c |
Parboiled dandelions |
| 1 |
lb |
Italian sausage (hot or mild; according to taste) |
| 1/2 |
lb |
Ground beef |
| 4 |
sl |
Bread |
|
|
Garlic salt |
|
|
Pepper |
|
|
Parsley |
|
|
Grated Romano or Parmesan cheese |
INSTRUCTIONS
From: pamram@bev.net (Pamela Ramsey)
Date: 9 Jul 1995 12:51:33 -0400
Prepare sparerib stock by parboiling spareribs, then setting the liquid in
the refrigerator overnight. Skim off the grease the next day. Into 12
cups of sparerib stock, add the onions, carrots, parsley, cabbage (which
counters the bitterness of the dandelion), dandelion greens, and the
sausage, chopped thinly. Bring to a boil and cook over medium heat for 45
minutes.
While the above is cooking, mix ground beef with 4 slices of crumbled
bread, and season with garlic salt, pepper, parsley, and cheese. Form into
tiny balls.
After the vegetables and sausage have cooked 45 minutes, add the tiny
meatballs and all leftover, precooked vegetables; cook for 15 minutes
longer, or until the meatballs are done. Let stand 10 minutes before
serving.
recipes are from "The Dandelion Celebration: A Guide to Unexpected
Cuisine" (Goosefoot Acres Press, Cleveland, Ohio)
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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