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German Cabbage Soup

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Submitted by Pawel

YIELD

6 servings

PREP

20 min

COOK

120 min

READY

140 min

Ingredients

4 4
SLICES SLICES BACON
thick, diced
1 1
EACH EACH CABBAGE
green, shredded
2 2
EACH EACH ONIONS
sliced
½ 0.5
SMALL SMALL RUTABAGA (SWEDE)
sliced *
2 2
EACH EACH CARROTS
diced
2 2
EACH EACH POTATOES
cubed
4 946
CUPS ML CHICKEN BROTH
2 473
CUPS ML WATER
6 6
SPRIGS SPRIGS PARSLEY LEAVES
1 1
EACH EACH BAY LEAVES *
¼ 59
CUP ML PARMESAN CHEESE
grated, for garnish

Directions

  • The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.

In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese.

Simmer partially covered for 1½ to 2 hours.

Discard the parsley bundle; season to taste.

Pour into hot soup plates and garnish with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 523g (18.4 oz)
Amount per Serving
Calories 216 24% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 470mg 20%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 25%
Sugars g
Protein 23g
Vitamin A 89% Vitamin C 128%
Calcium 15% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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