Cabbage And Potato Stone Soup Updated FixedFrom katzilla 8 years ago
- 1 large stock pot filled with water. Put however much water you want into, you can always add more later, but make sure there's enough room for all of the ingredients! shopping list
- 1 small cabbage or half of a large cabbage. Chopped into medium size pieces. (put some variety into the sizes if you want a nice home made look) shopping list
- 2-4 medium potatoes cut into chunks, peeling not necessary. You may use any kind, I prefer red or Idaho. shopping list
- Enough veggies to throw in. About 1 cup each of carrots and celery. Other veggies may be used but it's all up to personal preference. shopping list
- 5-10 chicken bouillon cubes. If you want to use broth, make sure not to use as much water. This part is really to taste. shopping list
- 3 beef bouillon cubes. shopping list
- Half a pound of regular bacon cut into small pieces, cooked without seasonings. shopping list
- YOU MAY ALSO OMIT bacon AND USE vegetable stock FOR A VEGETARIAN DISH. shopping list
- The following seasonings to taste: shopping list
- salt shopping list
- pepper shopping list
- garlic powder shopping list
- seasoned salt shopping list
- lemon pepper shopping list
- italian seasoning shopping list
- ground thyme shopping list
- ground sage shopping list
- Dehydrated chives shopping list
- dried parsley flakes shopping list
- And anything else you find in the cupboard. shopping list
- You can also meat in this recipe, ground beef seems to be a good addition, but chicken or pork can obviously be used as long as it's flavor doesn't overwhelm the cabbage, which I doubt it will. shopping list
How to make it
- Basically, throw everything in a pot and season to taste. We usually add about a quarter cup of the grease from frying the bacon to the pot.
- Boil for about twenty minutes or until potatoes are cooked.
- You may need to add more salt after they cook, since they absorb salts.
- My family likes it with a lot of pepper in it.
- The cabbage should be soft but not limp and the potatoes should be firm but not grainy.
- The servings really depend on how much you put into it, it's not hard to increase it, just add more sutff!
The Cookkatzilla Saginaw, MI
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