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cookbook habit
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I was tempted to write a long story about how when my great-great-grandmother was a girl she smuggled this Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza) recipe out of Hungary by sewing a copy of this in the hem of her skirt.
That didn’t happen. For one thing, my grandmothers were variations of the German/ Polish/ Swiss theme. For another? I got this from a church cookbook which is freely available at Archive.org.
Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)
Ingredients
- 1 lb sauerkraut
- 2 qt water
- 1 Tbsp lard or shortening
- 2 Tbsp flour
- 1 small onion
- 1 tsp salt
- 2 Tbsp. sour cream
- ½ lb smoked kolbasz (Hungarian sausage)
Instructions
- Rinse off sauerkraut.
- Drain.
- Cook in 2 quarts of water.
- Add salt and cut up kolbasz.
- Cook for 15 minutes.
- Brown flour in lard.
- Add diced onion; brown a little longer.
- Pour into this ½ cup water.
- Add to cabbage and kolbasz mixture.
- Cook for 30 minutes and add sour cream.
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