S'chee
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Medium onions, thinly sliced | |
| 2 | tablespoons | Bacon fat |
| 2 | Cans condensed beef broth | |
| (10 1/2 oz.) | ||
| 2 | Soup cans water | |
| 1 | Small head green cabbage | |
| Coarsely shredded(5 cups) | ||
| 2 | Carrots, sliced | |
| 2 | Medium potatoes,cubed | |
| 1 | Stalk celery(with leaves), | |
| Sliced | ||
| 2 | Tomatoes, cut up | |
| 1 | teaspoon | Salt |
| Freshly ground pepper to tae | ||
| Dairy sour cream | ||
| Dillweed | ||
Directions
Cook and stir onion in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes. Top each serving with sour cream; garnish with dill. formatted by Millie Ellis Feb'98
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 31, 1998