Gilbert's new york deli sweet and sour cabbag
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Stock, beef |
| 1 | each | Carrots |
| ½ | Onions; chopped | |
| 4 | ounces | Prego |
| ⅛ | cup | Raisins |
| 3/16 | cup | Vinegar, white |
| ⅛ | cup | Parsley |
| ½ | each | Turnips |
| ½ | can | Tomatoes |
| 1 | each | Bay leaves |
| 1 | Leeks; white part, chopped | |
| ½ | cup | Beets; chopped |
| ½ | each | Potatoes |
| 1½ | tablespoon | Prego |
| ⅜ | cup | Sugar |
| ¾ | cup | Cabbage, shredded |
Directions
Peel and slice carrots and turnip or parsnip. Peel and dice potato.
Combine ingredients in large soup kettle. Bring to boil over high heat. Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes.
Sylvia's comments: Fine soup, reheats well.
From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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