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Healing Cabbage Soup
January 31, 2007

This is a great recipe! Thanks for sharing. I did make a few additions as others did. The great thing about this recipe is you can tailor it to your tastes without any problem. I used a whole onion. I added celery, shredded carrots as well as basil, oregano, marjoram, cayenne pepper and a few red pepper flakes. As a final touch I added some thinly sliced smoked sauasge. And as always, when I make any soup I use boxed chicken stock. It is so much more flavorful than boullion or broth and not nearly as salty. After simmering together for less than an hour it tasted like it had cooked all day. So flavorful and wonderful!!! Will definitely make again.

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