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Print this Recipe    Cabbage Tomato 02

Cabbage and Tomato Soup
Serves 6

2 tablespoons butter or margarine
2 cups cabbage, coarsely chopped
2 cups water
1 teaspoon salt
2 tablespoons flour
1 cup canned tomatoes, drained
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/8 teaspoon garlic salt
3 cups 1% low-fat milk

Heat butter in large saucepan. Add cabbage and cook gently 3
minutes, stirring. Add 2 cups water and salt, bring to a boil,
turn down hat and simmer 5 minutes.

Bring back to a boil. Shake flour and 1/4 cup water together until
blended in a small jar with a tight lid. Stir into boiling liquid
gradually. Add tomatoes and seasonings. Bring to boil, turn down
heat and simmer gently 5 minutes, stirring often. Stir in milk.
Heat to scalding. DO NOT BOIL. Serve immediately.

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