Cabbage Soup Recipe
Ingredients
| Water | 4 Cup (16 tbs) | |
| Cabbage | 4 Cup (16 tbs), grated | |
| Potatoes | 3 Cup (16 tbs), unpeeled | |
| Carrots | 2 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1 cup celery with leaves, chopped | ||
| 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme | ||
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Milk fat | 2 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
Directions
In a large saucepan over medium-high heat bring water to a boil.
Add cabbage, potatoes, carrots, onion, celery, thyme, bay leaf, salt and pepper.
Bring to a boil; reduce heat.
Simmer, uncovered, for 45 minutes or until vegetables are tender.
Add milk and tomato sauce.
Heat over low heat to serving temperature.
Remove and discard bay leaf.
Add cabbage, potatoes, carrots, onion, celery, thyme, bay leaf, salt and pepper.
Bring to a boil; reduce heat.
Simmer, uncovered, for 45 minutes or until vegetables are tender.
Add milk and tomato sauce.
Heat over low heat to serving temperature.
Remove and discard bay leaf.
Chef
