Happy National Day of Giving Eve. In honor of giving and because a reader recently requested this hard-to-find recipe of Mom’s, here’s her copycat version of…
CABBAGE SOUP, Like Unique Deli (Southfield, MI)
By Gloria Pitzer, as seen in… The Best Of The First 20 Years (Secret RecipesTM, Marysville, MI; April 1994, p. 32).
INGREDIENTS:
10-oz can [condensed] tomato soup
16-oz water
35-oz can tomatoes, cut up
1 onion, size of an egg, diced
2 TB soy sauce
1 TB lemon juice
1/3 cup packed brown sugar
HALF head of (medium size) cabbage, diced
INSTRUCTIONS:
Combine in Dutch oven, all ingredients, and bring to a boil. [Let it] boil hard for 2 minutes. Transfer to a Crock Pot. Cook on high for 1 hour and on low [for] 5 to 7 hours or until cabbage is tender. [Serves] 8. Refrigerate [leftovers], covered, to rewarm [within] a week. Freeze to use in 4 months.
See also…
