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Cabbage Soup Recipe
|Cabbage head||1 Medium, shredded|
|Onions||2 Large, thinly sliced|
|Potato||1 Large, pared and thinly sliced|
|Water||1 Cup (16 tbs)|
|Skim milk||3 Cup (48 tbs)|
|Plain non-fat yogurt||2 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 887 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 13.9 mg
Sodium 515.6 mg21.5%
Total Carbohydrates 183 g61.1%
Dietary Fiber 31.6 g126.6%
Sugars 81.5 g
Protein 47 g95%
Vitamin A 14.4% Vitamin C 495.6%
Calcium 134.3% Iron 47.9%
*Based on a 2000 Calorie diet
Bring to a boil, reduce heat, cover and simmer until vegetables are tender.
Drain liquid from vegetables and discard.
Place vegetable mixture in a blender or the work bowl of a food processor fitted with a metal blade.
Add milk, yogurt, 1/2 teaspoon dill, caraway and pepper.
Process until smooth.
Return to pan and cook 15 minutes longer.