FOR THE RECORD.Editor's note Editor's Note (foaled in 1993 in Kentucky) is an American thoroughbred Stallion racehorse. He was sired by 1992 U.S. Champion 2 YO Colt Forty Niner, who in turn was a son of Champion sire Mr. Prospector and out of the mare, Beware Of The Cat. Trained by D. : The wrong introductory information appeared with the cabbage soup recipe in the Nov. 5 Cook's Corner column. Following is the correct copy along with a reprint of the recipe. Art Hieber, a reader in Winnetka, requested a good sweet and sour sweet and sour adj → agridulce cabbage soup recipe - and the following came to mind. It's a facsimile of one available at Jerry's Famous Deli Wikipedia is not the place for advertisement or self-advertising. Jerry's Famous Deli is a Los Angeles-based delicatessen famous for its huge menu, which boasts over 700 deli and traditional food items. (Studio City, Woodland Hills, Encino, Westwood and other locations) that ran in the Restaurant Replicas column a few years ago. It's delicious - and just in time to warm up a chilly evening. Try it for dinner accompanied with rye or dark bread. SWEET-AND-SOUR CABBAGE SOUP 1 1/2 pounds beef back ribs 6 cups water 2 teaspoons beef stock Noun 1. beef stock - a stock made with beef beef broth broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" base 2 bay leaves 1 teaspoon peppercorns 1 (28-ounce) can cut-up, peeled tomatoes, undrained 1 (6-ounce) can tomato paste 8 cups packed coarsely shredded shred n. 1. A long irregular strip that is cut or torn off. 2. A small amount; a particle: not a shred of evidence. tr.v. cabbage 1/4 teaspoon seasoned salt Noun 1. seasoned salt - combination of salt and vegetable extracts and spices and monosodium glutamate flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts OR more to taste 1/2 teaspoon garlic pepper 1/2 lemon, sliced 3 to 4 tablespoons sugar OR more to taste 2 tablespoons fresh lemon juice In a large stock or soup pot, combine beef, water, beef base, bay leaves and peppercorns. Heat to boiling, skim off any residue or foam that rises to the surface. Reduce heat to low, cover and simmer 1 to 1 1/2 hours. Remove meat and bone from pot; cool. Save for another use. Strain stock; discard bay leaves and peppercorns. Return stock to soup pot. Add undrained tomatoes, tomato paste, cabbage, seasoned salt, pepper and lemon slices. Mix well. Heat to boiling, reduce heat to medium and cook, uncovered, 30 to 40 minutes, until cabbage is limp. Stir in sugar and lemon juice, adjusting as necessary to make soup sweet and sour tasting. Heat a few minutes longer. Makes 6 or more servings. |
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