cream of cabbage soup--just cabbage
My cousin, Robin, made a cream of cabbage soup when we were all living at Grandma Robinson's house. She added whole peppercorns rather than cracked pepper, as the recipe called for, and as a result it was very spicy. The soup had nothing added but the cabbage, and it has taken me a long time to find this recipe as she lost the recipe she used...
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prep time
cook time
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/2 - head of cabbage, shredded
- 1 - onion, very thinly sliced
- 3 cups chicken or vegetable broth
- 4 cups whole milk
- 1 - bay leaf
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sugar
- - salt and pepper to taste
- 1-2 tablespoon butter
How To Make cream of cabbage soup--just cabbage
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Step 1In large soup or stockpot over medium heat, combine cabbage, onion, broth, milk and bay leaf. Simmer until cabbage and onion is tender. Make a slurry by combining the cornstarch and water. Add the cornstarch slurry and sugar to the soup and cook another 15 minutes. Season with salt and pepper to taste. Ladle into individual bowls and dot with a pat of butter.
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Step 2next time use flour to make white sauce--it never thickened with cornstarch. Did Tori's soup with veg broth and lactaid milk.
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