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Cabbage Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 (12-ounce) can V-8 juice
4 ribs celery cut in 2-inch pieces
2 cans (14 ounces each) sliced stewed tomatoes
2 cans (14 ounces each) clear beef broth
1 broth can water
1 smoked pork hock (3/4 pound) or ham steak in bite-size
pieces
1 onion, about the size of a lemon, diced
1/4 of a 2 1/2-pound head cabbage, diced and cored and outer
leaves discarded
1 (14-ounce) can sliced carrots, undrained and finely diced
1 envelope onion soup mix
1 teaspoon dry minced parsley
Generous dash pepper
Salt to taste if desired


Put V-8 juice and celery into blender and blend on high speed,


about half a minute or until minced. Pour into 6-quart kettle and


add each remaining ingredient as listed.


Bring to boil.


Cover and reduce to gentle simmer — simmering two hours or


until cabbage is tender


Pairs Well With


Notes

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