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Thursday, February 9, 2012

Cabbage Soup - Camille Zaleski King

Cabbage Soup - tastes just like stuffed cabbages

  • 1 - Polish Sausage Ring
  • 1 - Onion
  • 1 - Small head of cabbage (grapefruit size)
  • 1 - Can diced tomatoes
  • 1 - can of sourkraut
  • 1 - can of cream of tomato soup 
  • 1 - can of diced tomatoes
  • 1 - can tomato sauce
  • 2 - bouillon cubes (chicken, beef or veggie)
  • 1 - 2 tbs Olive oil
  • salt & Pepper
  • 1/2 tsp paprika
  • 1 lb of ground beef
  • 1/2 cup instant rice

Cut the sausage into "wheels" and cook in a frying pan. 
Once done set aside and drain on paper towel. 
Dice the onion and cook until translucent in 1 -2 Tbs olive oil. 
Add hamburger meat and cook until no longer pink. 
Chop the cabbage into postage stamp size pieces, add to onions. 
Rinse and drain sourkraut, add to onions and and cabbage. 
Then Add tomato soup, diced tomatoes and tomato sauce, sausage, paprika and bouillon cubes. Fill pot with water to cover all the ingredients and stir. 
You can add chicken stock instead of water, but then omit bouillon cubes. Salt and Pepper to taste.
Cook on medium to medium low heat until the cabbage is cooked all the way, then add instant rice and cook for 5 minutes more or until rice is soft.
Top with sour cream!

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