Sweet and Sour Cabbage Soup
(Makes 8 to 12 servings)
- 2 pounds head cabbage
- 1 1/2 cups onions, finely diced
- 1/2 cup carrots, finely diced
- 1/4 cup celery, finely diced
- 1 can (28 ounces) tomatoes
- 9 cups water
- 1/2 teaspoon celery salt
- 1/2 teaspoon crumbled dill weed
- 8 gingersnaps, crumbled
- 2 teaspoons salt
- Pepper to taste
- 3/4 cup honey
- 1/4 cup brown sugar
- 1 teaspoon sour salt, or powdered vitamin C
Cut cabbage into quarters, remove core, any limp outer leaves, and shred.
Bring water to boil. Add cabbage, onions, carrots, celery, and tomatoes. Let mixture boil again. Add celery salt, dill weed, gingersnaps, salt, and pepper. Cover, simmer 2 1/4 hours.
Add honey, brown sugar, sour salt or powdered vitamin C. Bring to boil. Cook over medium heat 15 minutes.
Taste for seasoning, making sure enough pepper was added.
Serve very hot. Accompany with onion, dill or rye bread with butter or margarine.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.