| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Onions-chopped |
| 2 |
|
Carrots-diced |
| 3 |
|
Stalks celery-sliced |
| 1 |
sm |
Turnip-peeled & diced |
| 2 |
c |
Green cabbage-shredded |
| 2 |
ts |
Thyme |
|
|
Salt & pepper to taste |
| 1 |
c |
Cooked pasta shells or noodles -or- |
| 12 |
sm |
New potatoes-peeled & boiled |
INSTRUCTIONS
OPTIONAL
Acquired these from the latest issue of Modern Maturity, a publication of
the AARP.
Bring the broth to a boil. Meanwhile, saute the onions, carrots, celery and
turnip until they are lightly browned. Add them to the broth and simmer
uncovered for 20 minutes. Add the cabbage and thyme, and continue cooking
for another 15 minutes. Season with salt and pepper, add pasta or potatoes,
if desired and serve.
Posted to MM-Recipes Digest V5 #014 by info@yourbestimage.com (Best Image)
on Jan 13, 1998
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