Cooking For ’68 CABBAGE SOUP
(By
CELIA TIMMS)
Cabbage soup, which originated in Austria, can be a meal in itself. This recipe will yield four good servings. You Will Need: 1 large cabbage 1 large onion 2 oz butter 1 oz flour 3 pints stock Salt and pepper 8 frankfurters
Method: Remove hard stalk from cabbage and shred the balance finely. Melt butter and brown the shredded cabbage well in this. Add the chopped onion and the flour, season with salt and pepper and add stock. Simmer gently for about one hour. Boil frankfurters separately, cut Into slices and add to the soup before serving.
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https://paperspast.natlib.govt.nz/newspapers/CHP19680516.2.20.3
Bibliographic details
Press, Volume CVIII, Issue 31680, 16 May 1968, Page 3
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105Cooking For ’68 CABBAGE SOUP Press, Volume CVIII, Issue 31680, 16 May 1968, Page 3
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Acknowledgements
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