- 50
Ingredients
- 12 qts. water
- 5 qts. canned tomatoes
- 12 medium potatoes, halved
- 5 cups onions, finely chopped
- 1 1/2 lbs. butter
- 2 qts. whipping cream
- 1 cup celery, chopped
- 2 cups carrots, finely chopped
- 2 cups carrots, finely grated
- 26 cups cabbage, shredded
- 1 beet, whole
- 1 cup beet, finely chopped
- 3 cups green pepper, finely chopped
- 2 cups green onion, finely chopped
- 4 cups potatoes, diced
- 1/2 cup fresh or dried dill, chopped
Preparation
Step 1
Bring water to boil in 20 qt. canner.
In a large pot combine, 1/3 lb. butter, 5 qts. tomatoes, 1/2 cup chopped onion, 1 Tbsp. sugar, 1 Tbsp. salt. Simmer ingredients for about 1 hour.
In a large roasting pan, combine 4 cups chopped onion, 1 cup chopped pepper, 2 cups grated carrots, 13 cups shredded cabbage. Melt 2/3 lb. butter, pour over mixture, stir coat all ingredients.
Put roaster in oven and cook at 250 until tender.
Add to boiling water in canner, 4 tbsp. salt, 2 cups chopped carrots, 1 cup celery, 1 cup chopped beets, 1 whole beat, 12 medium potatoes, and 3/4 of the simmered tomatoes from step 2.
When potatoes in the canner are tender, remove and mash. Add to mashed potatoes 1 qt. cream, 1 cup green onions, 1/4 cup chopped onins, 1 cup green pepper, 1/4 cup dill and a dash of black pepper.
Add to canner 1 qt. cream and 4 cups diced potatoes. Bring to a boil.
Put mashed potato mixture back into canner and bring to a boil. Add 13 cups shredded cabbage, bring to a boil.
Remove canner from the heat. Add tender fried cabbage from the oven. Remove whole beet and discard.
Add to canner 1 c. green pepper, 1 cup green onions, 1/4 cup dill and remainder of the simmered tomatoes. Season to taste with black pepper.