Directions:
- In a Dutch oven, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture.
- Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
- Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil). Yield: 2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.93 Kcal (460 kJ) | ||
| Calories from fat | 40.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 7% | |
|---|---|---|---|
| Cholesterol | 12.66mg | 4% | |
| Sodium | 60.74mg | 3% | |
| Potassium | 277.84mg | 6% | |
| Total Carbs | 15.78g | 5% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 92.91 Kcal (389 kJ) | ||
| Calories from fat | 33.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 7% | |
|---|---|---|---|
| Cholesterol | 10.7mg | 4% | |
| Sodium | 51.34mg | 3% | |
| Potassium | 234.84mg | 6% | |
| Total Carbs | 13.34g | 5% | |
| Sugars | 2.86g | 14% | |
| Dietary Fiber | 2.15g | 10% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 8mg | 16% | |
| Vitamin A | 0.4mg | 17% | |
| Iron | 0.4mg | 3% | |
| Calcium | 43.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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