A traditional recipe from Quebec.
3 | onions, thinly sliced | 600 g | |
7 cups | green cabbage, or Savoy, finely chopped | 550 g | |
2 1/2 | carrots, shredded | 260 g | |
1 1/2 tbsp | canola oil | 23 mL | |
2 1/2 tbsp | butter, unsalted | 35 g | |
3/4 tsp | sugar | 3 g | |
1 1/4 tsp | salt | 5 g | |
1/2 tsp | ground pepper | 2 g | |
5 1/2 cups | chicken broth | 1.38 L | |
2 3/4 cups | milk, partly skimmed, 2% | 700 mL |
A food processor will make chopping the vegetables easier.
The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.
per 1 serving (380 g)
Amount % Daily Value |
Calories 150 |
Fat 6 g 10 % |
Saturated
2.9 g
16 % |
Cholesterol 10 mg |
Sodium 760 mg 32 % |
Carbohydrate 18 g 6 % |
Fibre 3 g 13 % |
Sugars 9 g |
Net Carbs 15 g |
Protein 5 g |
Vitamin A 46 % |
Vitamin C 27 % |
Calcium 14 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Vegetables | 2 |
Milk and Alternatives | ½ |
Fats | 1 |
Other Foods | 0 |
This is a very different version of cabbage soup (eg. with tomatoes) the addition of milk gives the soup a very rich tasting soup with the added bonus of calcium.
We have made this soup twice, once adding barley, with enough for the freezer each time. It was excellent both ways and we look forward to eating it again for lunch or supper. Pat & Mike C.
Noting that (once again) only salt and pepper are used for seasoning, I added curry, cayenne and tarragon. Next time, I'm going to add tomato too. A very tasty, easy to make, quick lunch! I served it with nachos & salsa.