Directions:
- Melt butter in a stockpot over medium - low heat.
- Add onion and saute until tender, but not brown. Approx 10 minutes.
- Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
- Add stock and bring mixture to a boil, stirring frequently.
- Reduce heat and simmer until vegetables are tender, about 25 minutes.
- Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
- Season with salt and white pepper to taste.
- Ladle into bowls and garnish with sour cream/ creme fraiche and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.32 Kcal (315 kJ) | ||
| Calories from fat | 28.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 5% | |
|---|---|---|---|
| Cholesterol | 8.69mg | 3% | |
| Sodium | 180.33mg | 8% | |
| Potassium | 212.16mg | 5% | |
| Total Carbs | 8.37g | 3% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 14.7mg | 24% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 43.87 Kcal (184 kJ) | ||
| Calories from fat | 16.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 5% | |
|---|---|---|---|
| Cholesterol | 5.06mg | 3% | |
| Sodium | 105.03mg | 8% | |
| Potassium | 123.57mg | 5% | |
| Total Carbs | 4.87g | 3% | |
| Sugars | 2.33g | 16% | |
| Dietary Fiber | 0.81g | 6% | |
| Protein | 2.41g | 8% | |
| Vitamin C | 8.5mg | 24% | |
| Calcium | 12.9mg | 2% | |
* 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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