Ingredients Jump to Instructions ↓

  1. 1 cabbage shredded

  2. 1 tablespoon chopped parsley

  3. 1 pint milk

  4. 1 1/2 tablespoons semolina

  5. 1 1/2 ounces butter

  6. 2 small onions

  7. 1 1/2 pints boiling water

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Instructions Remove the outer leaves from the cabbage and cut it in half. Soak in cold water one hour, then cut out the stalk, shred the cabbage finely. Put the cabbage into the saucepan with the boiling water, milk, onion, parsley chopped very fine, butter, pepper, and salt. Let these come to the boiling point and cook for one hour; sprinkle in the semolina, stirring constantly, and then boil ten minutes longer. Serve very hot with toasted bread, cut in squares. This soup is improved by straining, then put in a saucepan and reheat. .


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