Cabbage
soup
12 Servings
3 T. Olive Oil
1/2 pound pork shoulder, diced
2 med yellow onions, sliced
3 cloves of garlic - crushed
1 head cabbage, chopped. Discard core.
1/2 c. flour
2 c. dry white wine
4 cups beef stock
1 qt. water
2 T. tomato paste
1 T. paprika
10 juniper berries
add a bit of sugar to taste
1/8 cup or less
1 pound garlic or spiced sausage.
Add
olive oil to a large pot, saute por, add yellow onion and
garlic and saute til onion is clear.Toss in the cabbage
and stir and saute' until cabbage wilts. Stir in the lfour,
pour in wine and stir til thickens. Slowly add the stock,
water, paste, paprika and berries. Simmer for about 30
minutes. Add sausages and cook another 25 minutes.
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Carrots in Vermouth
6 servings
2 pounds carrots, sliced thin
2 T. butter
1/4 sweet vermouth
salt & pepper
2 T. Parsley for garnish.
Heat a frying pan add carrots and oil. Saute until barely brown. Add vermouth,
simmer uncovered 4 minutes. Stir often. add salt & pepper to taste. Garnish
with parsley.
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