| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Soups, Greek |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cabbage, shredded |
| 1/2 |
c |
Butter or shortening |
| 1 |
c |
Onions, chopped |
| 12 |
c |
Water |
| 1/2 |
tb |
Dill, chopped |
| 1 |
c |
Frankfurters, chopped |
|
|
Salt & pepper |
|
|
Croutons |
INSTRUCTIONS
Select the white leaves from the cabbage and shred them finer than for
salad. Cover with water (which is NOT part of the 12 cups required for the
recipe), boil for 5 min. and drain. In a skillet, brown the butterr. Add
the onions and saute until they are a light golden color, dot dark.
Transfer them to a large pot the 12 cups of water; bring to a boil. Add the
dill, frankfurters, and cabbage, and season to taste. Cook for abt. 1 hr.,
or until the onions and cabbage are very soft. Serve hot with croutons. The
soup will boil down to serve 6 to 8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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