Cabbage Soup
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Saved in 2 recipe boxes and 1 cookbook
Saved in 2 recipe boxes and 1 cookbook
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Metric measurements
* not incl. in nutrient facts
Ingredients
| 2 | each | onions | coarsely chopped |
| 1 | each | carrot | peeled, thinly sliced |
| 6 | cups | beef broth | |
| 1 | each | cabbage head | |
| 1/2 | cup | sauerkraut | rinsed under cold running water, chopped |
| 1 | each | tomato | ripe, peeled, chunked |
| 1 | cup | italian plum (roma) tomatoes | canned, cut into chunks |
| 1 | each |
garlic clove |
crushed |
| 2 | cups | water | |
| 1 | x | salt | if necessary* |
| 1 | wedges | lemon | optional* |
Directions
Saute onions and carrot in corn oil in the bottom of a 5 quart soup kettle,until softened, about 10 minutes.
Combine with remaining ingredients, (except lemon wedges) and simmer over low heat,covered,but with lid askew for 50 minutes.
Taste for salt and serve in hot bowls.
Serve with lemon wedges if desired.
First published: 1996-01-27 last updated: 2013-04-21
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Nutrition Facts
Serving Size 581g (20.5 oz)Amount per Serving
Calories 1015% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 595mg
25%
Total Carbohydrate
6g
6%
Dietary Fiber 6g
23%
Sugars g
Protein
16g
Vitamin A 46%
•
Vitamin C 112%
Calcium 11%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?