Cabbage Chowder
Yield
8 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cabbage
shredded |
|
| 2 | cups |
carrots
sliced |
|
| 3 | cups |
potatoes
diced |
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
butter
|
|
| 4 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cabbage
shredded |
|
| 473 | ml |
carrots
sliced |
|
| 7.1E+2 | ml |
potatoes
diced |
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
sugar
|
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
butter
|
|
| 946 | ml |
milk
|
|
Directions
Put all ingredients, except milk and butter, in a pot and cook over low heat until the vegetables are done.
Add the butter and milk and heat through.
