“I found the inspiration for this recipe which I just created today from an old nursing home cookbook in Crisfield, Maryland. This is easy to assemble and is healthy. It may be served as a side dish or as a soup, if you dish it up with the broth. Either way, it is good with ham or corn beefed brisket. Add various seasonings according to your taste. It you want potatoes in there, add a few quartered ones during the last half hour of cooking time.”
READY IN:
1hr 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
  2. Slowly add the water and chicken stock.
  3. Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
  4. Dot with butter.
  5. Cover; bring to a boil.
  6. Simmer for an hour or until veggies are fork tender.

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