2 Onions; diced
1 Red cabbage; cored and
1 1/2 Chicken broth
3 Wine vinegar
1 Ham hock
Salt and pepper to taste
IN A LARGE SOUP POT, heat the oil and cook the onions, stirring
occasionally, until softened, about 10 minutes. Add the cabbage and continu
e to cook, stirring occasionally, about 20 minutes. Add the chicken broth,
vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from
heat, add salt and pepper as desired. Remove meat from ham hock and add bac
k to soup. Serve with sour cream and chopped fresh dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Posted to MM-Recipes
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Susan Cass"
on Oct 23, 1997