English45 min
Cabbage and potato soup
Cabbage, potatoes, and carrots in one pot.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
124
Calories
743 kcal in this batch
Protein
3.2 g
Fat
2.5 g
Carbs
23.4 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Dice the onion and the carrots.
- 2
Cut the potatoes into chunks.
- 3
Slice the cabbage.
- 4
Warm the oil and cook the onion and the carrots until soft.
- 5
Add the potatoes, the cabbage, the water, the salt, and the bay leaf.
- 6
Simmer until the potatoes are soft, about 25 minutes.
- 7
Take the bay leaf out.
- 8
Salt it at the end.
Cook's notes
A small cabbage is enough. Use half.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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