Red Summer Soup

1 can julienne beets, drained (14 oz / 398 ml) (reserve liquid) 1
1 small head red cabbage, shredded 1
1 package frozen raspberries in juice (10 oz / 284 g) undrained 1
15 ml lemon juice 1 tbsp

In a medium saucepan; bring 1 cup (250 ml) water, beet liquid and cabbage to boil. Reduce heat, cover and simmer for 1 hour or until cabbage is very tender.

Pour cabbage mixture and raspberries into blender. Cover and process until smooth.

Return to saucepan. Stir in beets and lemon juice. Heat over medium heat, stirring occasinally until hot.

Serves 6




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Turkey and Cabbage Noodle Dish

4 italian sausage, cut into chunks 4
1 carrot, chopped 1
1 onion, chopped 1
1 celery rib, thinly sliced 1
2 garlic cloves, minced 2
750 ml cabbage, chopped 3 cup
1 can diced tomatoes (14 oz / 398 ml) 1
500 ml hot cooked noodles 2 cup


Heat a large lightly greased skillet. Add sausage and cook, stirring often, for 5 minutes or until almost cooked through. Add carrot, onion, celery and garlic. Cook, stirring, for 5 minutes or until softened.

Add cabbage, tomatoes and broth. Bring to boil. Reduce heat and simmer, covered, for 10 minutes or until sausages are cooked through and vegetables are tender.

Serve noodles topped with sausage and vegetable mixture.

Serves 4
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