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Cabbage & Frankfurter Soup: Date Added: 29 Jul 2011
Listed in: Soups & Stews

1 1/2 quarts chicken broth
1 14-1/2- to 16-ounce can tomatoes, chopped
1 large onion, chopped
1 1/2 cups sliced carrots
1 cup sliced celery
2 quarts shredded cabbage (about 1-1/4 pounds)
1 12-ounce package frankfurters, cut into 1/2-inch pieces
1/4 teaspoon ground black pepper
2 cups hot cooked rice

Cooking Instructions

Servings: Makes 6 servings (9 cups).

1. Combine broth, tomatoes, onion, carrots and celery. Cook over medium heat about 10 minutes or until vegetables are tender crisp.
2. Add cabbage, frankfurters and pepper; simmer 5 minutes longer. Ladle into bowls and top with mounds of rice

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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