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Cabbage Soup III Recipe


10 celery stalks, finely chopped

1 pound cabbage, cut into thin strips

3 stalks celery, finely chopped

1 onion, chopped

1/2 cup chopped green bell pepper

1 dash paprika

1 teaspoon salt

1 tablespoon dried oregano

1 teaspoon dried basil

1 tablespoon dried rosemary

1 cup chicken broth

1 teaspoon white sugar

1 teaspoon brown sugar

1/2 teaspoon dried thyme


Place the celery, cabbage and onion in a mixing bowl. Layer with green pepper, paprika, salt, oregano, basil, rosemary and broth. Cover the bowl and refrigerate overnight.

In a small saucepan over medium heat, mix chicken broth and brown sugar until evenly brown. Pour over vegetables and pour over vegetable mixture. Stirring well, allow liquid to coat bottom of the pan. Heat slowly over low heat, stirring occasionally, until the sugar has dissolved.

Bring to a boil, stirring occasionally, until vegetables are heated through. Add brown sugar, brown sugar, rosemary and chicken broth/white sugar mixture. Reduce heat to medium. Bring to a boil, stirring occasionally but stirring constantly, until thickened and smooth.