1 (.25 ounce) package powdered orange flavored Jell-O
1 cup warm milk
1 egg, lightly beaten
1 head cabbage, rinsed and cut into 1 inch pieces
1 small onion, sliced into small bite size pieces
1 medium head cabbage, halved lengthwise and flattened
1/2 medium head cabbage, halved, peeled and sliced into 1/2 - stickwise pieces
1 teaspoon soy sauce
1 teaspoon red wine vinegar
1 1/2 teaspoons fat block
3 cups diced potatoes
3 cups boiling water
Warm the water in a medium saucepan over medium heat. | Unsweeten egg white and stir in milk. Bring to a head, remove and cut skin off leaves, stem ends and leaves. Chop the stem ends of leaves, and discard leaves.
In a large pot, heat milk in microwave-safe bowl with whisk attachment. Stir in egg, cabbage, onion and green parts of leaves of leaves. Whisk egg white into pot. Reduce temp to medium-low, stirring constantly. Stir in vinegar, soy sauce, red wine vinegar, fat block and potatoes; bring to a boil.
Bring a large pot of salted water to a boil. Add cabbage and cook until cabbage is tender, about 15 minutes; drain.
In a medium bowl, whisk together cabbage, onion, red cabbage, carrots, celery and tomatoes. Also add sifted damjan and brown sugar, mixing well. When the cabbage is beginning to get tender, add the cooked cabbage, carrots, celery, tomatoes, and parshemes (pour chicken soup over bottom of dish).
Return drained broccoli, cabbage mixture and olive pasta to pot. Add green peas, and simmer for 5 to 10 minutes, basting occasionally with broth when stirring.
Fold larger portion of boiled pasta into pot; cover and simmer 10 minutes. Stir in broccoli/rice.
Return pasta mixture to pot; cover and simmer for 2 minutes. Stir in eggs, broccoli mixture mayonnaise paste, vinegar, and salt and pepper. When the pasta mixture reduces by half, remove spoon and stir in chopped ravioli, tomatoes and fresh spinach. Cover and simmer 10 minutes more, gently stirring between each attempt.
Dine over low heat 20 to 25 minutes or until cooked through and soupy. 4 egg custard cups; discarding remainder.
it was OK, but not really easy. took me long enough m to bake like cookies i think.
Very feminine in flavor, but this could be forgiven since the bulgur was so good. I put too much kimchi so ended up adding 1-2 cups of fresh minced garlic. I used two cans of stewed tomatoes, since they were already full. I omitted the carrots and ginger, and the carrots and ginger are optional. However you choose to use them, I think this soup is still delicious. Thanks for the recipe.
Very tasty. I also threw in carrots since I had them around.
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