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Cabbage Soup Recipe
|Water||4 Cup (64 tbs)|
|Cabbage||4 Cup (64 tbs), grated|
|Potatoes||3 Cup (48 tbs), unpeeled, diced|
|Carrots||2 Cup (32 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Celery with leaves||1 Cup (16 tbs), chopped|
|Fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|1% milk||2 Cup (32 tbs)|
|Tomato sauce||15 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1210 Calories from Fat 66
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 3.6 g17.9%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 1705.9 mg71.1%
Total Carbohydrates 259 g86.4%
Dietary Fiber 44 g176%
Sugars 83.7 g
Protein 45 g90.2%
Vitamin A 951.6% Vitamin C 571.5%
Calcium 104.2% Iron 73.5%
*Based on a 2000 Calorie diet
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.