Monday, 29 June 2015

JEWISH CABBAGE SOUP

Gently cook 1 medium savoy cabbage that has been shredded , with 3 finely sliced onions in 4 tbs of butter over a medium heat for 15 minutes .
Sprinkle with 4 tbs of flour and 2 tsp of salt .
Slowly add 4 cups of water .
Stir to combine .
Now add 2 cups of tomato juice , 1/2 tsp of cracked black pepper , 2 tbs of sugar / stevia  and 2 tsp of caraway seeds .
Cook uncovered , over a low heat for an hour .
Serve hot topped with sour cream .

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