EMMI'S CABBAGE CHEESE SOUP
Ingredients:
3 Carrots
1 Head of Cabbage
1 Onion
6 - 8 Potatoes (Not baking potatoes)
Chicken Bouillon Cubes
1 Velveeta Cheese (2 pound box)
Water
Method:
Clean and cut carrots and onion into bite size chunks and put
them into a bowl.
Cut cabbage in 1/2 and then into quarters. Clean and remove
core. Place each quarter onto a cutting board and cut it in half
again. Cut each 1/8 piece into large chunks. The smaller pieces
will cook down and the larger pieces should not. Place the
cabbage into a bowl.
(The number of potatoes you use will depend on the size of the
potatoes. I get a 5 pound bag and peel and chunk until the
bottom of my dutch oven (large pot) is covered. Do not use
baking potatoes because they will break down too much.)
Wash and peel potatoes. Cut into quarters or large chunks. They
will break down some as they are cooked and stirred so you
want to start with large chunks. Put potatoes, carrots and onions
in large pot. Measure the amount of water you use to cover the
potatoes, carrots and onions. You need to know how many cups
of water you use to determine how many bouillon cubes you will
need to use later on. Cook potatoes, carrots and onions until
the potatoes are almost done. Scoop out a soup bowl of potatoes
(put any carrots you scoop out back in the pot) and mash them
with a fork. Put the mashed potatoes back into the pot. They are
your thickening agent. Don't mash too many because each time
you reheat the soup the potatoes break down, so when you first
make the soup it should be chunky and the last time you heat the
left overs it will be cream of cabbage soup.
Add X amount of bouillon cubes (one for each cup of water).
Add the cabbage and cook just until everything is just tender.
Chunk about 1 1/2 pounds of Velveeta - the smaller the chunks
the quicker it will melt.
Add the Velveeta and stir, cover and simmer. Stir until the cheese
has melted.
Submitted by Emmi Cutshall, NC
April 15, 2000
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