Cabbage Soup

• 2 baked potatoes
• 20 roasted almonds
• 1/2 tsp. kosher salt
• 1 large can tomato soup
• 1 can Italian tomatoes
• 1 tsp. pickling spice
• 2 bay leaves
• 2 large pkg. short ribs
• 2 heads green cabbage
• 1 onion
• 2 garlic cloves
• 1/2 c. sugar
• 1 lemon, squeezed

1. Take a large soup pot.
2. Put 1 tablespoon of oil and 1 cut onion in; brown this a little with the meat.
3. Fill soup pot with water, about 3/4 of the pot.
4. Bring to a boil.
5. Add to water all spices and bay leaves.
6. Cook on medium heat for about 30 minutes.
7. Add tomato soup, tomatoes, sugar, lemon juice and kosher salt.
8. Cut cabbage; take core out and place in boiling soup.
9. Cook for 2 hours approximately, continuing stirring.
10. Peel potatoes; cut into small pieces.
11. Put into soup.
12. Cook for approximately 1 more hour.
13. Add toasted almonds.

potatoes, almonds, kosher salt, tomato soup, italian tomatoes, pickling spice, bay leaves, short ribs, cabbage, onion, garlic, sugar, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892769 (may not work)