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This page contains recipes for:

Creamed Cabbage
Kosher Bean Soup



1-19 oz can tomatoes, with juice, broken up
1 small eggplant, with peel, cut into 1/2" pieces
1 cup finely chopped onion
1 cup chopped celery
1 medium green or red pepper, chopped
1/4 cup ketchup or chili sauce
2 tsp sugar
3 cups sliced zucchini, with peel, 1/4" thick
1 tsp parsley flakes
1/2 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil

Measure all ingredients into crockpot. Stir and cook on Low for 8-9 hours or High for 4- 4 1/2 hours.


Creamed Cabbage

1 medium cabbage, finely chopped
1/2 cup finely chopped onion
1/4 cup water
3 tbsp flour
1/2 tsp chicken bouillion powder
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 tbsp hard margarine
1/4 cup fine dry bread crumbs

Place cabbage, onion and water in crockpot. Cover and cook on Low for 4-6 hours or High for 2-3 hours. Drain. Stir flour, bouillion powder, salt and pepper together in saucepan. Whisk in milk gradually until no lumps remain. Heat and stir until boiling and thickened. Pour over cabbage. Stir.

Topping: Melt margarine in saucepan. Stir in bread crumbs. Heat and stir until browned. Sprinkle over cabbage mixture before serving.


Kosher Bean Soup

2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 cloves garlic, crushed
1 vegetable bouillon cube
2 tbsp corn oil
1 medium onion, finely diced
2 tsp kosher salt

Soak lima beans in cold water overnight. Drain the lima beans and rinse several times to loosen shells. Place in crockpot with water, chopped onion, carrot, bouillon and garlic. Cover and cook on Low 18-24 hours, until beans are very tender. Remove cover and turn off heat to cool a little. In the meantime, heat the oil in a skillet and saute the finely diced onion until browned. Ladle a small bit of soup at a time into a blender or food processor until all soup is pureed. Return to crockpot and stir in browned onions. Season with salt and pepper to taste. Freezes well.


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