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Ingredients
- 1 stick (1/2 cup) butter, divided
- 3 cups potatoes, peeled and cubed (1/2 x 1/2-inch cubes)
- 1/2 of a large white onion, thinly sliced
- 1 teaspoon salt
- freshly ground pepper
- 5 cups vegetable stock
- 1 head of cabbage, outer leaves and stem removed and finely shredded
- 1 tablespoon fresh parsley, finely chopped, plus more for serving
- 1/2 cup heavy cream
View Full Recipe at Pots and Pins
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1781g | |
| Calories 1372 | |
| Calories from Fat 1008 | 73% |
| Total Fat 114.68g | 143% |
| Saturated Fat 72.26g | 289% |
| Trans Fat 0.0g | |
| Cholesterol 326mg | 109% |
| Sodium 7730mg | 322% |
| Potassium 1643mg | 47% |
| Total Carbs 83.34g | 22% |
| Dietary Fiber 9.2g | 31% |
| Sugars 16.24g | 11% |
| Protein 10.1g | 16% |
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