Monday, March 19, 2012

Cabbage Soup

From Mollie Katzen's Enchanted Broccoli Forest

5 Tbsp margarine
2 cups chopped onion
2 tsp whole caraway seeds
2 tsp salt
8 cups shredded green cabbage (about 1 small head)
6 cups chicken stock, reduced sodium
lots of freshly ground pepper
3 yukon gold potatoes, boiled and mashed with skin on
2 cups cooked bowtie noodles

1.  In a Dutch oven, cook the onions in margarine over low heat for 5 minutes.  Add caraway and salt.  Cover and cook 10-15 minutes, stirring occasionally.

2.  Add cabbage, chicken stock, and pepper.  Cover and simmer 40 minutes.

3.  Stir in potatoes and noodles.  Cover and cook 5 more minutes.

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