Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!uunet!chi.uu.net!xmission!logbridge.uoregon.edu!newsfeed.wirehub.nl!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Krautsuppe (Cabbage Soup) Followup-To: rec.food.cooking Date: 6 Jun 2000 10:38:54 GMT Organization: www5 Lines: 28 Approved: phill@rt66.com Message-ID: <200006041133296.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42336 Krautsuppe (Cabbage Soup) 4 each Slices Bacon; Thick, Diced 2 each Onions; Sliced 1 each Turnip; Sliced 2 each Carrots; Diced 2 each Potatoes; Cubed 1 each Head Green Cabbage; shredded 4 cups Chicken Stock Or Bouillon 2 cups Water 6 each Sprigs Parsley * 1 each Bay Leaf * 1/4 cup Parmesan Cheese; Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with thread. In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.