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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From SOS Cuisine. I made a double batch and froze part of it so didn't add the milk until I served it. I like it better without the milk and my dbf enjoys it with the milk!! :) Ingredients:
1 onion, thinly sliced |
3 1/2 cups cabbage, finely chopped |
1 1/2 carrots, shredded |
2 teaspoons canola oil |
4 teaspoons butter, unsalted |
1/4 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
2 3/4 cups chicken broth |
1 1/3 cups 2% low-fat milk, partly skimmed |
Directions:
1. Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
2. 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.
3. Pour in the broth, bring to a boil, then cover and simmer 15 minute Pour in the milk, then adjust the seasoning.
4. Ladle the soup into bowls and serve.
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