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Ingredients
- 1/2 head green cabbage, about 6 c.
- 3 Tbsp. Unsalted butter
- 3 med Red sweet onions, peeled/diced/1 1/2 C
- 3 med Idaho baking potatoes, peeled/diced/2 1/4 c
- 5 x -6 c. chicken stock
- 2 c. Water, (as needed)
- 1Â 1/4 c. Skim lowfat milk
- Â Â Salt & fresh grnd white pepper, to taste
- Â Â Cayenne, to taste
- Â Â Garnish
- 3/4 c. Shredded ham
- 1/2 c. Minced parsley
Directions
- Shred cabbage in rather wide pcs and set aside. Heat butter in a heavy soup pot. Add in onion and potato. Simmer till the onions and potatoes have absorbed the butter. Add in 4 c. of chicken stock and the water. Cook till the onion and potatoes are tender. Add in the cabbage and continue to cook till the cabbage is crisp-tender but still and has not lost its green color. Add in more stock if the soup has cooked down too much. Puree the soup in a blender , but not a processor as the processor makes cooked potatoes sticky. Add in lowfat milk and about 1/2 C stock or possibly water to the puree. This is a rather thick soup but if you wish it to be thinner, use stock or possibly water to thin it down. Season with salt, pepper and cayenne. When ready to serve, add in the parsley and ladle into hot bowls. Sprinkle a little slivered ham on top
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 797g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 106 | 34% |
| Total Fat 12.0g | 15% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1108mg | 46% |
| Potassium 1162mg | 33% |
| Total Carbs 33.97g | 9% |
| Dietary Fiber 5.1g | 17% |
| Sugars 9.65g | 6% |
| Protein 17.07g | 27% |
