1 small head cabbage
1 small beef soup bone
1/2 C. sugar
1 Tbsp. salt
1 Tbsp. Worcestershire sauce
2 1/2 C. each: tomato puree and tomato sauce
1 gallon water
Chop cabbage into bite-size pieces. Add soup bone, sugar, salt, Worcestershire, tomato puree, tomato sauce and water. Cook over low heat until cabbage is very tender.
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