BS''D
Bubbe Lottie
Bubbe Lottie


Recipes
Appetizers
Soups
Salads
Fish
Poultry
Meat
Vegetarian Entrees
Side Dishes
Dessert

Challah!

Passover


Menu Ideas

Stories from the Kitchen

Your Recipes

Who's Your Bubbe?


Home





Google

Web www.bubbelottie.com



Emma

Emma’s Cabbage Soup

1 head of cabbage (2-3 lbs.) 

juice of 1 lemon

1 medium onion 

1 T flour

1 large can of tomatoes, strained 

1 T sugar

butter (for a pareve soup, substitute oil or margarine)

salt

Shred cabbage and cut into squarish pieces. Place in cold salted water and let soak as you sauté the onion, cut up, in butter in a rather large pot until golden brown. When onion is golden brown, squeeze water out of cabbage by the handful and put it in with the onion. Sauté together, mixing until cabbage is tender. Add about 2 quarts of water and boil about ½ hour. Add strained tomatoes, lemon and sugar. Add a little salt. Cook for another 15-20 minutes. Meanwhile, brown flour in about 1 tsp. of butter. Add some of the cabbage to the browned flour, stirring to prevent lumps and then add that to the entire put of soup and cook for a few minutes. Serves 6.









Mail Share this page with a friend!

Shabbos Safe Hot Plate



Kosher Innovations - The KosherLamp People







[Back] [Home]

Privacy Policy
© Copyright 2006-2015, All rights reserved.
Web design by EMES Consulting. Hosting by TheDomainCompany.com.