Cabbage Soup

16 Reviews
100% would make this recipe again

A traditional recipe from Quebec.

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Ingredients

??? onions, thinly sliced ???
??? green cabbage, or Savoy, finely chopped ???
??? carrots, shredded ???
??? canola oil ???
??? sugar ???
??? salt ???
??? ground pepper ???
??? chicken broth, low-sodium ???
??? milk, partly skimmed, 2% ???

Before you start

A food processor will make chopping the vegetables easier.

Method

  1. Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
  2. Heat the oil 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 min. Pour in the milk, then adjust the seasoning.
  4. Ladle the soup into bowls and serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

170

Fat

8 g

12 %

Saturated 1.7 g
+ Trans 0.2 g

9 %

Cholesterol

10 mg

Sodium

370 mg

15 %

Carbohydrate

19 g

6 %

Fibre

3 g

13 %

Sugars

9 g

Net Carbs

16 g

Protein

7 g

Vitamin A

44 %

Vitamin C

27 %

Calcium

14 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin A, Vitamin B12
Good source of  :
Folacin, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin D
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Omega-3, Pantothenic Acid, Selenium, Vitamin B1, Vitamin C, Vitamin E, Vitamin K, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Milk and Alternatives ½
Fats 1
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

16 Reviews (16 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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