Sweet & Sour Cabbage Soup
Melt the butter in a large kettle. Saute the carrots, celery, and onion until tender. Add the
stock and season to taste. Simmer, uncovered, for 20 minutes. Stir in the cabbage; simmer
15 minutes more or until cabbage is tender. Add the sugar and vinegar; simmer 10
minutes more. Adjust seasonings. Serve hot, with crusty loaf of dark bread. Serves 8.
- ¼ cup butter
4 carrots, scraped and sliced
3 ribs celery, sliced
2 medium onions, chopped
2 quarts beef stock
Salt and pepper
1 2-pound head green cabbage, chopped
½ cup firmly packed brown sugar
1 cup red wine vinegar
Melt the butter in a large kettle. Saute the carrots, celery, and onion until tender. Add the
stock and season to taste. Simmer, uncovered, for 20 minutes. Stir in the cabbage; simmer
15 minutes more or until cabbage is tender. Add the sugar and vinegar; simmer 10
minutes more. Adjust seasonings. Serve hot, with crusty loaf of dark bread. Serves 8.
- From The Farmers' Market Cookbook, by Susan F. Carlman
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