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Country Cabbage Soup

1 t olive oil

3 potatoes, skin on, diced

4 cloves garlic, chopped

2 onions, halved and sliced

6 C chicken broth (OR 2 C broth, 2 C water)

2 carrots, peeled and sliced

1 t caraway seeds

4 C shredded green cabbage

salt and pepper to taste

pasley

parmesan cheese or crumbled blue cheese

In soup pot, heat olive oil. Add and cook onions and garlic until tender (careful not to burn). Add broth, carrots, caraway seeds, and potatoes. Bring to boil, then reduce and simmer for 20 minutes. Stir in cabbage, and simmer for 20 more minutes. Sprinkle in salt, pepper, and parsley to taste. Serve warm with cheese sprinkled over top.

*If you need to watch salt intake, use only the salty cheese; eliminate the use of salt in cooking the soup.

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