"Melba's Jammin'" > wrote
> It's good in soup if you don't overdo it, IMO. Cabbage and tomato
> flavors are very compatible. I cut a wedge and slice and chop -- not
> shredded. If you cook the barley in the soup it'll thicken it up. I
> like to cook my barley separately and add it shortly before serving.


Thank you. This time I will make it with just the usual vegetables
my husband likes (this is the first time I am making HIS MOTHER's
SPECIALTY, just about the only thing she cooks any more--his
suggestion and I asked three times if he was sure he wanted me
to make it!)--green beans, carrots, potatoes, early peas, baby
limas, field peas, and white corn. A can of whole tomatoes will
add the tomato touch and the bits of tomato. I have some lovely
fresh tomatoes a neighbor gave me, and I might toss in some diced.

Later I will deviate from Mama's ingredients a bit. (As it is, I am
using many fresh vegetables, and EVERY LAST THING in hers,
including the beef, comes from a can. Strangely, it is very good.
One of the mysteries of life.