From: nachison@scsud.ctstateu.edu (Nachison,Beth)
Date: Tue, 7 Sep 1993 22:16:00 GMT

1 large cabbage, shredded
1-2 carrots, shredded
[OR--use 2 lbs pre-shredded cole-slaw mix instead]
2 lbs sauerkraut, with liquid
1 large can tomato juice
1 can water
salt to taste
1-2 tsp peppercorns (or to taste)
1-2 tsp dill weed (or more to taste)
1 c raisins
1/4 c brown sugar, packed
1/4 c lemon juice

Put cabbage, carrots, sauerkraut, raisins, liquids and spices
in a large pot.

Bring it to a boil.

Add brown sugar and lemon juice. Cook for a while till
cabbage is soft and flavors are blended. Adjust seasoning
to taste. (This may involve a lot more sugar and lemon juice,
till you get it just right!)

Serve with
MEATBALLS

1 lb ground beef
1 onion, minced fine
1/4 c raw rice
1 egg
salt, pepper, dill weed to taste

Mix all ingredients together. Shape into meatballs.
Cook in the cabbage soup.

ALTERNATIVE: prepare SWEET & SOUR STUFFED CABBAGE

Prepare meatballs as above. Prepare cabbage soup
as above, but strip off the large outer leaves of the
cabbage and shred only the inner portion. Blanch the
large leaves to soften, and fold each one carefully around
a portion of the meat-mixture. Place each cabbage role
CAREFULLY into the cooking soup and cook approx. 3 hours
or till done.

this cabbage soup keeps well in the fridge, reheats marvellously,
and freezes well too.
______________________________

Title: Cabbage Soup I.E.S.JJGF65A
Categories: Soups, Cabbage, Jewish
Yield: 6 servings

MMMMM-----------------MAMA LEAH'S JEWISH KITCHEN----------------------
2 Onions,coarsely chopped
1 Carrot,peeled sliced thin
6 c Beef broth(can use boul cube
1 Small head cabbage
1/2 c Sauerkraut,rinsed under cold
Running water and chopped
1 Ripe tomato,peeled chunked
1 c Canned Italian,tomatoes cut
Into chunks
1 Clove garlic,crushed
2 c Water
Salt if necessary
Lemon wedges,optional

Saute onions and carrot in corn oil in the bottom of a 5 quart
soup kettle,until softened,about 10 minutes.Combine with remaining
ingredients, (except lemon wedges)and simmer over low
heat,covered,but with lid askew for 50 minutes.Taste for salt and
serve in hot bowls.Serve with lemon wedges if desired....This is not
my favorite cabbage soup...
__________________________________
Cabbage soup
Zuppa Valpellinese
Ingredients: 1 Savoy cabbage , 3 oz. pancetta , 2 Tbs. olive oil , 12 slices country bread , 1
cup juice from a roast , (or a strong beef broth) , 1/4 lb. prosciutto, sliced , pepper to taste
, pinch cinnamon , pinch nutmeg , 1 1/2 lb. fontina cheese , 2 Tbs. butter , 1 qt. broth
Clean the Savoy cabbage, remove the outer leaves and the stem. Saute the cabbage in a saucepan with oil and chopped pancetta, making sure not to break the leaves. Toast the bread and place in a large, flat baking pan. Drizzle with the juice of a roast or a strong beef broth. Place a layer of the cabbage leaves over the bread topped with slices of prosciutto. Add a pinch of pepper, cinnamon and nutmeg. Next, add thin slices of fontina cheese. Repeat layers until all ingredients are used up. Make sure the top layer is fontina cheese. Dot with butter and cover generously with broth. Bake for 30 minutes. There are several variations to this soup depending on the village of Val D'Aosta the recipe is from ____________________________________

Cabbage Soup Recipe

6 carrots
6 green onions
1 16-oz. can whole or crushed tomatoes
1 large head cabbage
2 8-oz. cans green beans
2 green peppers
1 bunch celery
2 chicken or beef bouillon cubes or packages
Optional: salt, pepper, parsley, salsa

Cut vegetables into small pieces. Place with bouillon cubes or powder in a large pot filled
quarter of the way with water. Vegetables give off liquid as they cook, but you may need to add
more water. Bring to a boil over high heat and cook for 10 minutes. Reduce heat and simmer
until vegetables are tender. Eat soup as desired as a "free food."