| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Head |
| 8 1/4 | oz | Can |
| 1 | cn | Beef broth |
| 1 | Bay leaf | |
| 2 | Whole cloves and allspice | |
| 2 | tb | Catsup |
| 1 | tb | Cider vinegar |
| 5 | Frankfurters — sliced | |
| Salt and pepper — to taste | ||
| Croutons | ||
| Red cabbage — 4 cups | ||
| Beets |
INSTRUCTIONS
Shred cabbage. Pout in large saucepot. Drain liquid from beets into pan. Sliver beets and set aside. Add beef broth, 2 broth cans water, bay leaf, cloves and allspice. Bring to a boil. Simmer for 10 minutes. Add beets, catsup, vinegar, franks, salt and pepper to taste. Serve with croutons. Recipe By : Bobb1744 From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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