Name: Cabbage Soup
Yield: 8–10 servings (estimated)
Ingredients: 1 large onion, chopped; 2 large tomatoes, chopped, or 1 can (14½ ounces) stewed tomatoes; 1 small head cabbage, cored and chopped; 4–5 celery stalks and 4 carrots, sliced; 1 large potato, cut into ½-inch cubes; 8 cups water, plus more as needed to cover; 4–6 beef or chicken bouillon cubes, to taste; ½ teaspoon garlic powder; ¼ teaspoon black pepper; ¼ teaspoon dried thyme; ⅛ teaspoon dried rosemary; Optional: ½ chopped green pepper, 2 sliced scallions and 2 tablespoons chopped parsley

Let’s make it

Place the prepared vegetables in an 8-quart pot. Add 8 cups water, 4 bouillon cubes and the seasonings. Add more water if needed to just cover the vegetables.
Bring to a boil. Reduce heat, partly cover and simmer 30–45 minutes, stirring occasionally, until cabbage, carrots and potato are tender.
Taste the broth; add up to 2 more bouillon cubes if desired, letting them dissolve. Stir in optional parsley near the end. Serve hot.

From the complete review edition, page 29. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.

Cabbage Soup

Let’s make it

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