CABBAGE SOUP
Take a white cabbage and slice it up, and throw it into some stock or water, with some leeks and slices of turnip. Boil the whole till the vegetables are tender, flavor with pepper and salt. This is sometimes called Cornish broth, though in Cornwall a piece of meat or bones are generally boiled with the vegetables. As no meat, of course, is used, too much water must not be added, but only sufficient liquor must be served to make the vegetables thoroughly moist. Perhaps the consistency can best be described by saying that there should be equal quantities of vegetables and fluid.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
