Cabbage-Leek Soup
Comments:	Leave cabbage to soak for at least 1 hour into really salted water, 1 tablespoon [15 mL] for each 4 cups [1 L] water, before draining and adding to the soup. If desired, to prepare your own beef broth, simmer 2 to 3 pounds [900 g to 1.4 kg] meaty beef shanks along with chopped onion and leek, celery dices and 8 cups [2 L] cold water for 2 1/2 to 3 hours; remove meat when done.
Servings:	Approximately 12 cups [3 L]
Ingredients	Preparation
1 onion, finely chopped 1 leek, finely chopped 2 stalks celery, diced 8 cups [2 L] beef broth Salt and pepper, to taste 1/2 cabbage, finely chopped or grated	Bring together chopped onion and leek, celery dices, beef broth, salt and pepper to a boil. Add finely chopped or grated cabbage. Leave to boil for at least 20 minutes, or, as people used to in the old days, leave to simmer really slowly for up to 2 to 3 hours.