Cost per serving $1.58 view details
- 1 sm cabbage (1 1/4 to 1 1/2 lbs) quartered, cored,
- Â Â and shredded
- 4 Tbsp. unsalted butter
- 1/2 lb pork sausages your choice
- Â Â (though spicy Italian or possibly chorizo are great)
- 6 c. chicken or possibly beef stock
- Â Â (or possibly water)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb daikon radish peeled, and
- Â Â cut into 1/2" dice
- 1 c. lowfat sour cream
- Bring a large pot of water to the boil. Add in the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain.
- Return the cabbage to the pot along with the butter, stock or possibly water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for 1 hour. Add in the daikon and cook for 30 min longer.
- Remove the sausages and cut into bite-sized pcs. Return to the soup, that by this point will be very thick. Pass the lowfat sour cream separately.
- This recipe yields 6 servings.
- Comments: This old French soup originally used potatoes instead of daikon radish. You can use zucchini instead if you prefer. The first boiling of the cabbage helps to "sweeten" it.
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|Amount Per Serving||%DV|
|Serving Size 341g|
|Recipe makes 6 servings|
|Calories from Fat 444||71%|
|Total Fat 49.59g||62%|
|Saturated Fat 19.56g||78%|
|Trans Fat 0.08g|
|Total Carbs 6.63g||2%|
|Dietary Fiber 2.4g||8%|