CABBAGE, POTATO AND LEEK SOUP RECIPE - NYT COOKING
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
Provided by Melissa Clark
Total Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
- Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
Nutrition Facts : @context http//schema.org, Calories 360, UnsaturatedFatContent 6 grams, CarbohydrateContent 42 grams, FatContent 19 grams, FiberContent 6 grams, ProteinContent 8 grams, SaturatedFatContent 11 grams, SodiumContent 1065 milligrams, SugarContent 10 grams, TransFatContent 1 gram
SWEET AND SOUR RED CABBAGE RECIPE | ALLRECIPES
Red cabbage side dish that is sooo addictive.
Provided by LAURA NASON
Categories Vegetable Side Dishes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain.
- In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.
Nutrition Facts : Calories 277.4 calories, CarbohydrateContent 43.3 g, CholesterolContent 30.5 mg, FatContent 12.1 g, FiberContent 5 g, ProteinContent 3.5 g, SaturatedFatContent 7.3 g, SodiumContent 153.4 mg, SugarContent 34.7 g
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CABBAGE, POTATO AND LEEK SOUP RECIPE - NYT COOKING
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Reviews 5
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- Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
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