From: firstname.lastname@example.org (Nachison,Beth) Date: Tue, 7 Sep 1993 22:16:00 GMT 1 large cabbage, shredded 1-2 carrots, shredded [OR--use 2 lbs pre-shredded cole-slaw mix instead] 2 lbs sauerkraut, with liquid 1 large can tomato juice 1 can water salt to taste 1-2 tsp peppercorns (or to taste) 1-2 tsp dill weed (or more to taste) 1 c raisins 1/4 c brown sugar, packed 1/4 c lemon juice Put cabbage, carrots, sauerkraut, raisins, liquids and spices in a large pot. Bring it to a boil. Add brown sugar and lemon juice. Cook for a while till cabbage is soft and flavors are blended. Adjust seasoning to taste. (This may involve a lot more sugar and lemon juice, till you get it just right!) Serve with MEATBALLS 1 lb ground beef 1 onion, minced fine 1/4 c raw rice 1 egg salt, pepper, dill weed to taste Mix all ingredients together. Shape into meatballs. Cook in the cabbage soup. ALTERNATIVE: prepare SWEET & SOUR STUFFED CABBAGE Prepare meatballs as above. Prepare cabbage soup as above, but strip off the large outer leaves of the cabbage and shred only the inner portion. Blanch the large leaves to soften, and fold each one carefully around a portion of the meat-mixture. Place each cabbage role CAREFULLY into the cooking soup and cook approx. 3 hours or till done. I usually make large batches of this cabbage soup-- it keeps well in the fridge, reheats marvellously, and freezes well too.
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