Products Needed:
4/9 lb. cabbage
1 cup lager beer
3 cups water
bouillon
2 tbsp. cream
1 tbsp. wheat flour
3 tbsp. butter
black pepper ground, salt to taste
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Directions: Shred cabbage and fry in butter stirring constantly.
Prepare the stock. Pout the cabbage and cook until done.
Sautee flour, mix with cream and pour stirring the mixture in the soup, add beer, salt and pepper.
When serving, season the soup with chopped greens.
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