| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Head green cabbage (about 1 1/2 lb) or 1 lb prepared sauerkraut |
| 1 |
tb |
Unsalted butter |
| 1 |
qt |
Tomato juice |
| 1 |
qt |
Chicken broth |
|
|
Salt and freshly ground pepper to taste |
| 1/3 |
c |
Sugar to taste (up to 1/2) |
| 1/4 |
c |
Red wine vinegar |
| 2 |
ts |
Freshly squeezed lemon juice |
| 1 |
c |
Golden or dark raisins |
| 1/2 |
c |
Sour cream for garnish |
INSTRUCTIONS
Recjpes from La Bonne Soupe cookbook
Core and thinly slice cabbage (use thinnest slicing blade on food
processor, if using one). If using sauerkraut, drain and discard the
pickling liquid. Rinse sauerkraut under cold running water and squeeze dry.
Melt butter in 3-qt Dutch oven over medium-low heat. Add cabbage or
sauerkraut and cook, stirring occasionally, over medium heat until it
begins to wilt, about 10 minutes. Add all remaining ingredients except sour
cream. Raise the heat to high and bring to boil; then reduce heat to
medium, cover partially, and simmer until cabbage is tender, about 30
minutes. Taste to adjust the seasonings. You may wish to add a bit more
sugar or lemon juice. There should be a nice balance of tart and sweetness.
When ready to serve, ladle soup into warmed soup bowls and spoon a rounded
T of sour cream in the centers.
Makes 6 servings.
Posted to FOODWINE Digest 18 Feb 97 by Laury Epstein <Leotah@AOL.COM> on
Feb 18, 1997.
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