posted by Becky 01-24-102 7:40 PM
German Cabbage Soup
1 stewing chicken (about 4 lb.), giblets removed
2 qt. water
1 small head green cabbage, shredded
1 large onion, quartered
1 Tbsp. plus 2 tsp. salt
1/4 tsp. fresh ground pepper to taste
2 bay leaves
1 c. half and half blended with 3 Tbsp. flour
In Dutch oven or large kettle bring to boil chicken, water, cabbage, onion, 1 tablespoon salt, pepper and bay leaves. Cover, then simmer until chicken is tender, about 1 to 1 1/2 hours, turning chicken once. Remove chicken and cool slightly.
Remove meat from bones and cut meat in pieces. Add to soup and bring to a boil. Stir in half and half mixture and remaining 2 teaspoons salt. Simmer, uncovered, 10 minutes or until thickened.
Makes 8 to 10 servings.