This is a great meal for cold weather! Mom's special!
Hearty Cabbage Soup
1/2 med. head of cabbage, shredded
1 large onion coarsely chopped
1 lb. ground beef
6 cups chicken broth (I sometimes use granular bouillon)
1 T. salt
1T.sugar
1 bay leaf
3 peppercorns
2 T. Worcestershire Sauce
Brown beef; add onion, cabbage, broth and spices.
Simmer 1 hour. Add 12 oz. V-8 and 2 6-oz tomato paste, simmer another 30 minutes. Serve topped with grated Cheddar cheese or a dollop of sour cream.
You could serve with a hearty bread and a good red!
Hearty Cabbage Soup
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Grampa & Gramma
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Hearty Cabbage Soup
Last edited by Grampa & Gramma on Thu Nov 24, 2011 6:59 am, edited 1 time in total.
Russ & Judy
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Michael
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Michael
- #6 Son
- Posts: 706
- Joined: Sat Feb 07, 2004 9:04 pm
- Location: South San Francisco, CA
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Re: Hearty Cabbage Soup
Baking Powder Biscuits
2 cups Gold Medal® all-purpose flour
1tablespoon sugar, if desired
3 teaspoons baking powder
1teaspoon salt
1/2 cup shortening
3/4 cup milk
Heat oven to 450°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
On lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm.
Makes About 10 biscuits
2 cups Gold Medal® all-purpose flour
1tablespoon sugar, if desired
3 teaspoons baking powder
1teaspoon salt
1/2 cup shortening
3/4 cup milk
Heat oven to 450°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
On lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm.
Makes About 10 biscuits