| 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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