The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

by May Henry; Edith B. Cohen

Cabbage Soup. Time—1 hour.

1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 shalot or onion, 1 pint milk, 1¼ pint boiling water, 2 tablespoonfuls semolina, 1 teaspoonful salt, ¼ teaspoonful pepper.

Put on a large saucepan of water to boil; shred the cabbage and put it into the boiling water to blanch for 5 minutes. Strain the cabbage, return it to the saucepan with 1¼ pint boiling water, the milk, onion, chopped parsley, butter, and seasoning. Bring this to the boil and cook 15 minutes; then shake in the semolina and boil 10 minutes.