Cabbage soup <dairy>

6 servings

Ingredients

Quantity Ingredient
4 pounds Cabbage -- shredded
2 Onions -- chopped
4 tablespoons Butter
2 tablespoons Flour
4 cups Water
2 cups Canned tomatoes
2 teaspoons Salt
½ teaspoon Pepper
2 tablespoons Sugar
2 tablespoons Lemon juice
1 teaspoon Caraway seed
1 cup Sour cream

Directions

Cook the cabbage and onions in the butter for 15 minutes. Sprinkle with the flour and gradually add the water, stirring constantly until mixture reaches the boiling point. Add the tomatoes, salt, pepper, sugar, lemon juice and caraway seed. Cook over low heat 1 hour.

Correct seasoning. Garnish with sour cream. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, In

Recipe By : Jennie Grossinger - "The Art Of Jewish

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