More recipes from my mother that Ben and I enjoy during winter.......
Creamy Cabbage Soup
6 cups shredded or chopped cabbage
1 chopped onion
1 stalk celery chopped fine
1/2 tsp. caraway seed or dill seed or both
1 tsp. salt
4 Cups Chicken Stock
Cook until all veg are tender. Blend 1/2 or so. Add 2 cups of milk and plenty of pepper. (You can serve this over chopped kobossa too! YUM!)
1/2 pot full of boiled ham stock plus a very meaty ham bone
6 cups of frozen Sauerkraut
4-6 whole garlic cloves
1 quart chunky tomatoes
1 quart water
1/2 bag of elbow noodles
Early in the afternoon put the sauerkraut on to simmer in the stock with the garlic and tomatoes and water. Let this simmer for a few hours until the kraut is really tender. Add the noodles and cook 1/2 hr. more until they are tender. Add more water, some chicken stock even too or tomato sauce if it is too thick!