Malcolm Smith's
Allotment Recipes

Cabbage soup

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2 tbsp		Olive oil
¼ kg		Cabbage
1 medium		Onion
1 clove		Garlic
1 lr		Beef Stock
		Black Pepper
		Parsley

METHOD

1.		Finely chop the onion amd garlic and lightly fry in the olive oil.
2.		Strip the cabbage from the stalks and tear into small pieces.
3.		Add the Chicken Stock to the saucepan together with the cabbage.
4.		Bring to the boil and add some black Pepper. Salt should not be
		necessary as there will be plenty in the stock.
5.		Simmer for about 15 minutes.
6.		Sprinkle with chopped parsley and serve hot with toast.