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Ellie's Cabbage Soup Recipe

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This recipe for Ellie's Cabbage Soup is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 quarts beef stock. I boil soup bones to make my own. Sometimes I add bullion cubes to enrich the broth.

1 head green cabbage
1 onion
2 or 3 carrots
1 cup red wine
Parmesan Cheese
Tabasco sauce
Salt and Pepper

Directions:
Directions:
To make stock, simmer beef bones with onion, celery, and carrots several hours or entire day, adding water as needed. Strain out solids and add salt to taste. Refrigerate to aid in removing fat from stock.

When ready to make soup, add to simmering stock, one thinly sliced onion, 2 or 3 sliced carrots, and red wine, about a cup. Cook at least an hour. Canned beef broth can be added to increase flavor complexity.

About 20 minutes before serving, add sliced cabbage. Keep the soup fairly thin.

Adjust taste with salt, bullion cubes, and wine.

Serve hot topped with Parmesan Cheese and Tabasco sauce, if desired

Good with beer bread on a cold night.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
a few hours, mainly cooking time
Personal Notes:
Personal Notes:
This soup is similar to what many Basque restaurants in Nevada serve as "Basque Soup"

 

 

 

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