| 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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