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Potato-Cabbage Soup

Potato-Cabbage Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil and butter in a large saucepan over medium heat.
  2. Add the cabbage, scallions, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes. Remove ⅓ cup of the cabbage and set aside.
  3. Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.
  4. Using a blender, puree the soup until smooth. Before serving, sprinkle the soup with the reserved cabbage.
By April, 2003

Nutritional Information

  • Per Serving
  • Calories 207
  • Calcium 114mg
  • Carbohydrate 32g
  • Cholesterol 8mg
  • Fat 7g
  • Fiber 10g
  • Iron 2mg
  • Protein 9mg
  • Sat Fat 2g
  • Sodium 745mg
What does this mean? See Nutrition 101 .

Quick Tip

Sugar Snap Peas
Make it a meal: Serve with lemony sugar snap peas with avocado. Toss 1 sliced avocado and ¼ pound raw sugar snap peas with ½ teaspoon Dijon mustard, 1 tablespoon each lemon juice and olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.