Chinese Cabbage Soup

1 medium size cabbage

4 oz butter

1 large onion

3 tbspn flour

2 tbpsn soy sauce

6 cups water

3 chicken stock cubes

pepper

salt

2 tbspn chopped parsley

Method: Melt butter in a pan add chopped onion. Shred cabbage finely and add to pan. Put on tightly fitting lid and simmer gently 10mins or till cabbage is tender. Check occasionally to make sure that cabbage does not catch on bottom of pan. Stir in flour cook 1min. Gradually stir in water add cubes, soy sauce, salt and pepper. Simmer 15mins add chopped parsley and serve.

Source: contributed by R. Maas in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.4.