Soup it down

Cabbage is a sturdy, strong and abundant vegetable and easy to grow. Cabbage is rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C.

There is no limitation as to how much of the cabbage soup you can eat. You may eat it as often as you want at any time.

CABBAGE SOUP

1 fair-sized cabbage

1 large Spanish onion

1/2 yellow bell pepper

1 large carrot

1-1/2 oz. of butter

½ tsp Mrs. Dash

1/2 tsp nutmeg,

1-1/2 pints of soy milk,

2 tablespoonfuls of fine wheat flour

After preparing and washing the cabbage, shred up very fine

Chop up the onion

Slice carrot thin

Set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender to your taste.

Add the milk and flour for thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes;

Serve with little squares of toasted garlic bread

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