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Old Fashioned Cabbage and Potato Soup
1 med. onion, chopped
2 tbsp. margarine
3 c. shredded cabbage
1/4 c. chopped cabbage
3 c. water
1 tsp. salt
2 c. diced potatoes
1 can (14 1/2 oz.) evaporated milk
Cook onion slowly in butter until golden. Add cabbage to the onion with water, salt and potato. Cook until tender, 15 to 20 minutes. Add milk and reheat, but do not boil. Serve sprinkled with minced parsley. Serves 6. (Easily doubled)
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