Cabbage Soup

13 Reviews
100% would make this recipe again

A traditional recipe from Quebec.

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Preparation : 10 min Cooking : 50 min
140 calories/serving

Ingredients

3 onions, thinly sliced 600 g
7 cups green cabbage, or Savoy, finely chopped 550 g
2 1/2 carrots, shredded 260 g
1 1/2 tbsp canola oil 23 mL
2 1/2 tbsp butter, unsalted 35 g
3/4 tsp sugar 3 g
1 1/4 tsp salt 5 g
1/2 tsp ground pepper 2 g
5 1/2 cups vegetable broth 1.38 L
2 3/4 cups milk, partly skimmed, 2% 700 mL

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 and butter 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

140

Fat

6 g

10 %

Saturated 2.9 g
+ Trans 0.3 g

16 %

Cholesterol

10 mg

Sodium

370 mg

15 %

Carbohydrate

18 g

6 %

Fibre

4 g

15 %

Sugars

9 g

Net Carbs

14 g

Protein

5 g

Vitamin A

46 %

Vitamin C

27 %

Calcium

14 %

Iron

5 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin A, Vitamin B12
Good source of  :
Folacin, Potassium, Vitamin B6, Vitamin D
Source of  :
Calcium, Fibre, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E, Vitamin K, Zinc
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

13 Reviews (11 with rating only) 100% would make this recipe again
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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

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

A lovely soup with a beautiful, golden colour. Easy and quick to make.

Useful 0
january 03, 2011 | I would make this recipe again

I used purple cabbage, so it was a bit of a funny colour, but i loved it! Great, simple recipe

Useful 0

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