RUTH'S CABBAGE SOUP ENJOY DAN:

                           

                          RUTH’S CABBAGE SOUP by CHEF DAN:

Stubbornly good!

INGREDIENTS:

4-(8 Oz) cans tomato sauce

1-(8 Oz) cans water

2-(16 Oz) cans stewed tomatoes, blend in a blender with 2 onions

11-bay leaf

1/2-teaspoon seasoning salt

2-3-pounds short ribs or neck bones

1-medium cabbage or 1/2-large cabbage

1-cup packed light or dark brown sugar

Juice of 2 lemons

DIRECTIONS:

1.   Combine tomato sauce, water, tomatoes, and onions in large heavy pot.

2.   Add bay leaf, seasoning salt, celery salt, and ribs.

3.   Bring to a boil, lower heat and simmer for 2 hours.

4.   Shred cabbage and add to pot with brown sugar and lemon juice.

5.   Continue to cook for 2-more hours.

6.   Serve with warm black bread.

ENJOY DAN:                                                  STUBBORNLY DELICIOUS!!