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Print this Recipe    Cabbage 11

Russian Cabbage Soup

1/2 head firm cabbage, cut in thin wedges
16 oz. sauerkraut, drained and rinsed
1 can (about 14-16 oz.) chopped tomatoes
4-6 slices bacon, cut into 1" pieces
Barley as needed, about 4 oz.

Line the bottom of a large soup or stock pot with the bacon. Layer
cabbage, kraut, tomatoes and barley, repeating until all ingredients
are used. (The top layer should be cabbage.) Simmer on low heat
on back of stove until cabbage is soft and barley is cooked, about
2-3 hours. Serve with boiled potatoes. Especially tasty when
warmed up the next day!

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