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Cabbage Soup Recipe

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This recipe for Cabbage Soup, by , is from The Book of Joan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Shepherd

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
1 cup onion, chopped
2 cups cabbage, shredded
1-10oz package frozen lima beans, cooked and drained
1 cup carrots, sliced
1 cup potatoes, diced
1 cup chicken broth
1 tsp salt
cup ( stick) butter
cup all-purpose flour
tsp paprika
tsp pepper
3 cups milk
1 cup shredded cheddar cheese

Directions:
Directions:
Saute onion in 2 tbsp butter in a large, heavy sauce pan until tender, about three minutes. Add cabbage, beans, carrots, potatoes, broth, and salt. Cover, bring to a boil. Reduce heat and simmer until carrots and potatoes are tender, about 20 minutes.
Melt cup butter in a 4 qt dutch oven. Blend flour, paprika, and pepper. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Remove from heat, stir in cheese until melted. Return to low heat to finish melting cheese if necessary. Do not boil. Add vegetables with liquid to cheese soup base. Heat to serving temperature. Serve with hot popovers.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
"Good" - The word of Joan

 

 

 

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