|by Sharon Moore|
Following in the best-selling tradition of Muffins and Biscuits and Scones, this one-of-a-kind cookbook will delight millions of meatloaf lovers.
Results 1 - 6 of 6 for kapusta soup
Shred your head ... cabbage, tomato juice, salt (to your taste), dash of ground pepper, and your can of sauerkraut. Cook your cabbage soup on medium low.
Cook until cabbage is cooked. Add the pork roast or chops. Keep enough water to cover. Add salt and pepper. Cook about 2 hours, adding water as ...
Combine soup ingredients into a large kettle. Simmer soup over low heat for 1 hour.
Put tomatoes, sauerkraut and beef stock together and boil for 30 minutes. Put oil in skillet to brown onion. Add to beef. Use just enough oil to ...
You will need for 4 servings: Hardware: Prepare the cabbage: Discard the wilted layers and cut the cabbage in half. Then, cut each piece into half ...
Fry bacon in ... minutes. Add onion soup mix, tomatoes, water ... in covered containers. Yields 16 cups. Lenten if bacon and beef bouillon cubes omitted.
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