Creamed Cabbage Soup
Creamed Cabbage Soup takes around 40 minutes from beginning to end. For $1.29 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 208 calories, 9g of protein, and 13g of fat. This recipe serves 10. It works well as an affordable soup. 8 people have made this recipe and would make it again. Head to the store and pick up salt, whole milk, carrot, and a few other things to make it today. It will be a hit at your Winter event. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 60%. Creamed Cabbage Soup Lightened Up!, Creamed sausage, potato and cabbage soup a la zuppa Toscana, and Chinese Creamed Cabbage are very similar to this recipe.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup butter
1 medium head cabbage (3 pounds) , shredded
1 medium carrot, chopped
2 celery ribs, chopped
2 cans (14-1/2 ounces each) chicken broth
2 cups cubed fully cooked ham
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
Minced fresh parsley
2 cups half-and-half cream
1 medium onion, chopped
1/4 teaspoon pepper
1 teaspoon salt
1 cup whole milk
Equipment:
dutch oven
sauce pan
Cooking instruction summary:
Directions In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. Yield: 8-10 servings. Originally published as Creamed Cabbage Soup in Country WomanSeptember/October 1994, p29 Nutritional Facts 1 serving (1 cup) equals 220 calories, 13 g fat (7 g saturated fat), 54 mg cholesterol, 873 mg sodium, 15 g carbohydrate, 4 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended.
3. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture.
4. Add ham and thyme and heat through.
5. Garnish with parsley.
Nutrition Information:
covered percent of daily need
