|
Ingredients
|
For 4
|
For 100
|
|
Cabbage
|
115gms
|
2.8kg
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Carrots
|
115gms
|
2.8kg
|
|
Turnip
|
30gms
|
680gms
|
|
Leeks
|
30gms
|
680gms
|
|
Celery
|
10gms
|
250gms
|
|
Parsley
|
1 spring
|
a bunch
|
|
Macaroni
|
55gms
|
1.35kg
|
|
Cheese
|
30gms
|
680gms
|
|
Garlic
|
1 flakes
|
10gms
|
|
Salt
|
10gms
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Stock
|
1 litre
|
25 litre
|
|
Oil
|
15ml
|
55ml
|
Wash and dice into small all the vegetables. Blanch
tomatoes. Mince onions and garlic. Chop parsley. Heat the fat. Fry minced
onions, garlic, parsley, carrots and turnip. Add leeks, salt, pepper, blanched
tomatoes, cabbage and celery. Add stock. Bring to boiling point. Add macaroni
cut into 1.25 cm (½ “) pieces. Simmer on slow fire till vegetables and macaroni
are cooked. Serve hot garnished with grated cheese.
