|
| |
|
| What You Need: |
|
|
|
1 white-heart cabbage
Peppercorns
6 large potatoes
4 or 5 tomatoes
1 quart meat stock
Green parsley or dill
1 bay leaf
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Wash and shred the cabbage, peel and cut up the potatoes.
|
2. Put the cabbage into boiling stock with the bay leaf and a few peppercorns.
|
3. When the cabbage is nearly cooked add the potatoes.
|
4. Skin and slice the tomatoes and add just before serving, with a little chopped parsley or dill.
|
|
|
|
|
|
|
|
