Cabbage Soup
A traditional recipe from Quebec.
Ingredients
Before you start
A food processor will make chopping the vegetables easier.
Method
- Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
- Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
- Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning.
- Ladle the soup into bowls and serve.
Remarks
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.
Nutrition Facts Table
per 1 serving (380g)
|
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 |
|
Protein 5 g |
|
Vitamin A 46 % |
|
Vitamin C 27 % |
|
Calcium 14 % |
|
Iron 4 % |
Servings of Canada's Food Guide
1 serving of this recipe is equivalent to :
|
Vegetables and Fruits : | 2 | servings |
|
Grain Products : | 0 | serving |
|
Milk and Alternatives : | ¼ | serving |
|
Meat and Alternatives : | 0 | serving |
Claims
This recipe is :- Source of :
- Calcium, Fibre, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
- Good source of :
- Folacin, Potassium, Vitamin B12, Vitamin D
- Excellent source of :
- Vitamin A
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Vegetables | 2 |
| Milk and Alternatives | ½ |
| Fats | 1 |
| Other Foods | 0 |
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Members' Reviews
rlalonde
2012-09-28T05:24:02+00:00 september 28, 2012 | I would make this recipe againPlain and simple. With an accenting side dish you don't need anything else. Excellent soup that I look forward to making it again.
jetmekanik
2012-04-12T02:28:40+00:00 april 12, 2012 | I would make this recipe againI have been looking for a cabbage soup recipe that I got from a lady I worked with many years ago. Unfortunately, this is not the soup I was hoping for...BUT... it is still really good! If you can get past the fact that it looks like a cross between an uncooked omelet and coleslaw, it's great! By the way, the colours are much brighter than the picture shows - for once the photo doesn't look as good as the real thing.
slightlywoman
2012-01-31T21:05:27+00:00 january 31, 2012 | I would make this recipe againIt's better without the milk.
buddyporter
2011-07-04T00:50:19+00:00 july 04, 2011 | I would make this recipe againThis soup was really great!
Azurelite
2011-01-26T17:39:02+00:00 january 26, 2011 | I would make this recipe againNoting 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.
Top Reviews
View All Reviewskittykelly
september 26, 2008 | I would make this recipe againThis 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.
qtip
october 09, 2008 | I would make this recipe againWe 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.
Azurelite
january 26, 2011 | I would make this recipe againNoting 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.
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