Sweet & Sour Cabbage Soup

From: nachison@scsud.ctstateu.edu (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

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.


    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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