By Renee Woodruff
Updated: July 25, 2013

INGREDIENTS:

4 quarts vegetable stock

1 cup chopped green onions

1 small head cabbage, shredded

2 Tbls. fresh-snipped parsley

1 tsp. Salt '

2 Tsp. minced garlic

½ lb. red beans Soaked

1 Tbls. Sugar

2 (10-ounce) pkgs. Frozen chopped spinach

½ Tsp. ground bay leaves

1 (10-oz) pkg. frozen chopped mustard greens 2 Tbls. vinegar

1 (10-oz.) pkg. frozen chopped turnip greens

¼ tsp. red pepper

3 Tbls. flour

Salt and pepper to taste

3 Tbls. vegetable oil

1 ½ cups chopped onions

PROCEDURE: Cook shredded cabbage in 2½ quarts of vegetable stock about 15 minutes. In another big pot, bring 1½ quarts of vegetable stock to a boil. Place frozen spinach and greens in the boiling stock and cook till done- about 20 mins.

While greens are cooking, make a roux of flour and oil by stirring constantly in an iron skillet on medium high heat. When nicely brown, add chopped onions and green onions. Now put everything in the biggest pot, including parsley and seasonings. Cook another 20 minutes or so. Serve over rice, if desired. Freezes well.

SERVINGS: Makes 10 to 12

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