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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe on Basic- and it sounded very good. Cabbage is one of my favorites and along with ham and apples you cant go wrong. Ingredients:
3 cups low sodium beef broth |
2 cups green cabbage, finely shredded |
2 medium leeks, well-washed and thinly sliced |
1 medium carrot, thinly sliced |
6 ounces ham, diced cooked boneless lean virginia |
1/4 teaspoon caraway seed |
1 small granny smith apple, pared, cored and finely diced |
2 tablespoons dry white wine |
4 ounces red potatoes, cooked, peeled and diced |
2 tablespoons fresh flat-leaf parsley, minced |
Directions:
1. Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
2. Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
3. Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.
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