Recipe - Rye Dinner Rolls

2 Medium onions, thinly cut or sliced up
2 tablespoon Bacon fat
2 Cans condensed beef broth
(10 One half oz.)
2 Soup cans water
1 Small head green cabbage
Coarsely shredded(5 cups)
2 Carrots, cut or sliced up
2 Medium potatoes,cubed
1 Stalk celery(with leaves),
Sliced
2 Tomatoes, cut up
1 teaspoon Salt
Freshly ground pepper to tae
Dairy sour cream
Dillweed

Cook and stir onion in bacon fat in Dutch oven until tender. Add beef
broth, water, cabbage, carrots, potatoes and celery. Heat to boiling;
reduce heat. Cover and simmer until vegetables are tender, about 20
minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10
minutes. Top each serving with sour cream; garnish with dill. formatted by
Millie Ellis Feb'98

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Oct 31, 1998