S'chee
- 2 Medium onions, thinly sliced
- 2 tb Bacon fat
- 2 Cans condensed beef broth
- (10 1/2 oz.)
- 2 Soup cans water
- 1 Small head green cabbage
- Coarsely shredded(5 cups)
- 2 Carrots, sliced
- 2 Medium potatoes,cubed
- 1 Stalk celery(with leaves),
- Sliced
- 2 Tomatoes, cut up
- 1 ts Salt
- Freshly ground pepper to tae
- Dairy sour cream
- Dillweed
Cook and stir onion in bacon fat in Dutch oven until tender. Add beef
broth, water, cabbage, carrots, potatoes and celery. Heat to boiling;
reduce heat. Cover and simmer until vegetables are tender, about 20
minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10
minutes. Top each serving with sour cream; garnish with dill. formatted by
Millie Ellis Feb'98
Posted to MM-Recipes Digest by "Robert Ellis" on
Oct 31, 1998
broth, water, cabbage, carrots, potatoes and celery. Heat to boiling;
reduce heat. Cover and simmer until vegetables are tender, about 20
minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10
minutes. Top each serving with sour cream; garnish with dill. formatted by
Millie Ellis Feb'98
Posted to MM-Recipes Digest by "Robert Ellis"
Oct 31, 1998
