| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Christian | 6 | servings | |
INGREDIENTS
| 2 | tb | Unsalted Butter |
| 2 | c | Fresh Cabbage; Coarsely Chopped |
| 2 | c | Water |
| 1 | ts | Salt |
| 2 | tb | All-purpose Flour |
| 1/4 | c | Cold Water |
| 2 | md | Tomatoes; Peeled; Sliced and Coarsely Chopped |
| 1 | ts | Dried Parsley |
| 1/2 | ts | Dried Basil |
| 1/2 | ts | Celery Salt |
| 1/8 | ts | Garlic Salt |
| 1/8 | ts | Black Pepper |
| 3 | c | Milk |
INSTRUCTIONS
Melt butter in a large saucepan over medium heat. Add cabbage and cook gently to soften, stirring occasionally for about 3 to 5-minutes. Add 2 cups water and salt. bring to a boil, then reduce heat and simmer for 5 to 8-minutes. Increase heat slightly and bring back to a slow boil. Shake flour and 1/4 cup water together in a covered blending cup or small jar with a tight-fitting lid. Stir into boiling cabbage slowly, until thoroughly mixed. Add tomatoes and all seasonings. Turn down heat and simmer gently for 8 to 10-minutes, stirring often. Add milk and gently stir soup to combine. Heat to a scalding (nearly to the boil). Remove soup from heat and ladle into warmed serving bowls. Serve immediately. Liz C. Posted by Elizabeth Christian to the Fidonet Recipes echo 2-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98, converted by MM_Buster v2.0l.
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