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Print this Recipe    Cabbage 04

Cabbage Soup:

2 lbs. pork butt or spare ribs
1 large head cabbage
1 large can sauerkraut
dried mushrooms
bay leaf
salt and pepper

Place meat in about 6 quarts of water and bring to a boil, and
skim. Soak mushrooms for 1/2 hour in warm water. Shred cabbage,
wash, and put into stock. Add mushrooms, and stir. Rinse sauerkraut
lightly in colander for about 1-1/2 minutes. Add bay leaf, salt,
and pepper to taste. Cook 1-1/2 - 2 hours. Meat may be cut up
into soup.

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