Name: Cabbage Soup
Ingredients: 6 Tbsp. butter or margarine; 4 lb. cabbage, shredded; 2 onions, chopped; 2 Tbsp. flour; 6 c. water; 1 (10 oz.) can condensed chicken bouillon or 4 chicken bouillon cubes; 1 (1 lb.) can tomatoes, chopped; 2 Tbsp. fresh lemon juice; 2 Tbsp. sugar; 2 Tbsp. salt; 1/2 tsp. pepper; 1 tsp. caraway seed

Ingredients

6 Tbsp. butter or margarine
4 lb. cabbage, shredded
2 onions, chopped
2 Tbsp. flour
6 c. water
1 (10 oz.) can condensed chicken bouillon or 4 chicken bouillon cubes
1 (1 lb.) can tomatoes, chopped
2 Tbsp. fresh lemon juice
2 Tbsp. sugar
2 Tbsp. salt
1/2 tsp. pepper
1 tsp. caraway seed

Nutrition

Values are indicative, matched from the Open Food Facts food database. per 100 g

47kcalCalories
0.94gProtein
0.47gFat
10.33gCarbohydrates
4.69gSugars
0.5gFiber
0.32gSalt

Instructions

1. Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.

2. Gradually add water, while stirring; heat until mixture reaches boiling point.

3. Add all other ingredients and simmer over low heat for about one hour.

4. Serves 8.

5. Easy to prepare and simply delicious on a cold day.

6. Best served with a pan of corn bread.