Post by carnation037 on Jan 27, 2003 11:37:51 GMT -6
Cabbage Soup
6-8 lbs Pork Neck Bones
1 large head Cabbage cored and shredded
2 large (28 oz.) cans Sauerkraut with juice
Water to cover neck bones
2 teaspoons ground black pepper
4 tablespoons caraway seeds
2 large onions chopped finely
2 whole bay leaves
4 tablespoons butter or margarine
4 tablespoons flour
Put neck bones in large stockpot. Add bay leaves and pepper. Cover
with water. Start on high heat until it reaches a boil. Turn heat down
and cook for 1 hour. Add shredded cabbage and sauerkraut (including
juice) and chopped onions. Continue to cook for about 45 minutes or so
(meat will start falling off bones). Add caraway seeds. In last ten
minutes of cooking, make a rue. In a small frying pan on low heat, melt
butter and margarine. Add flour 1 teaspoon at a time and stir with a
whisk. Continue adding flour one teaspoon at a time. Cook until flour
is lightly browned. Add rue one tablespoon at a time to cabbage mixture
stirring well. This will thicken soup. Remove and discard bay leaves.
Remove bones with slotted spoon. After cooling, remove meat and discard
bones. Add meat back to soup. Ladle soup into sterilized wide mouth
quart jars leaving 1 inch head space. Wipe rims. Cap and seal.
Process in a pressure canner at 10 pounds pressure for 1 hour and 5
minutes. Yield: 7 to 8 quarts.
6-8 lbs Pork Neck Bones
1 large head Cabbage cored and shredded
2 large (28 oz.) cans Sauerkraut with juice
Water to cover neck bones
2 teaspoons ground black pepper
4 tablespoons caraway seeds
2 large onions chopped finely
2 whole bay leaves
4 tablespoons butter or margarine
4 tablespoons flour
Put neck bones in large stockpot. Add bay leaves and pepper. Cover
with water. Start on high heat until it reaches a boil. Turn heat down
and cook for 1 hour. Add shredded cabbage and sauerkraut (including
juice) and chopped onions. Continue to cook for about 45 minutes or so
(meat will start falling off bones). Add caraway seeds. In last ten
minutes of cooking, make a rue. In a small frying pan on low heat, melt
butter and margarine. Add flour 1 teaspoon at a time and stir with a
whisk. Continue adding flour one teaspoon at a time. Cook until flour
is lightly browned. Add rue one tablespoon at a time to cabbage mixture
stirring well. This will thicken soup. Remove and discard bay leaves.
Remove bones with slotted spoon. After cooling, remove meat and discard
bones. Add meat back to soup. Ladle soup into sterilized wide mouth
quart jars leaving 1 inch head space. Wipe rims. Cap and seal.
Process in a pressure canner at 10 pounds pressure for 1 hour and 5
minutes. Yield: 7 to 8 quarts.