It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Noshville Deli Sweet And Sour Cabbage Soup
- add review
- #115884
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 tablespoons corn oil
3/4 cup sliced onions
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
1 pound sliced cabbage
3/4 cup crushed tomatoes
5 tablespoons brown sugar
1 pound cooked beef brisket
1 1/2 cup beef broth
11 cups water
directions
Saute onions with black pepper and salt in corn oil. Add cabbage and bay leaf with 1 cup water. Put lid on and cook about 5 minutes, until cabbage is wilted.
Add crushed tomatoes and 2 cups of water. Cook for 30 minutes.
Add brown sugar, beef broth and beef brisket with 9 cups of water. Simmer for 2 hours. Serve hot.
added by
sarahj
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
August 6, 2012
I followed this recipe to a tee and it was very bland I did not see where the sour came in! So I added a 1/2C of apple cider vinegar and it tasted better also I think the next time I make it I would add all beef broth instead of water for a much richer flavor.