Cream of Cabbage Soup
INGREDIENTS
1 small cabbage, cored and chopped (6-8 cups)
1 cup chopped celery with leaves
1 brown or white onion, minced (1 cup or so)
2 Tablespoons butter or canola oil
3 cups veggie* or chicken broth
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon caraway seeds
1 bay leaf
2 Tablespoons butter or canola oil
2 Tablespoons flour
2 cups milk
DIRECTIONS
1. Heat 2 tablespoons canola oil in a large kettle. Add chopped celery,
minced onion, caraway seeds, bay leaf, salt and pepper and sauté
over medium heat until veggies are limp (5 to 10 minutes). Add chopped
cabbage and broth. Heat to boiling, then reduce heat and simmer for 15
minutes. Set aside.
2. In a large saucepan, melt butter then stir in flour. Cook stirring
constantly until mixture is a light golden color. Gradually stir in
milk and cook over medium heat stirring constantly until thick. Add to
the cabbage mixture and stir together. Serve hot.
*I used Imagine No Chicken Broth. It has no tomato in it and
doesn’t complete with the cabbage flavor.
Makes 8 servings.
