50+ Friends Club Cookbook -- Soups and Sandwiches -- Cabbage Potato Soup

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Cabbage Potato Soup

From the Kitchen of: Pepper

2		Baking potatoes -- peeled and chunked
1	med	Onion -- peeled and chunked
1	lb	Cabbage -- chunked
		Water
2		Frankfurters -- per person--optional
2	tbsp	Vegetable oil
2	C	Milk
		Salt and pepper -- to taste

Put potatoes, onions, and cabbage in a roomy pot (the vegetables should take less than 1/2 the depth of the pot). Add water to barely cover. Bring to a boil; reduce heat, cover, and simmer until the potatoes are done (a fork pierces easily)--about 20 minutes.
Split frankfurters lengthwise then cut each half into quarters. Heat the oil in a heavy skillet; add frankfurters and cook until nicely browned.
Drain the vegetables and return to the pot. Add the milk and the browned frankfurters and heat to serving temperature. Add salt and pepper to individual taste. Serve with cornbread, biscuits, or hot buns.
Serving Size: 4