Directions:
- In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped.
- In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
- Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Yield: 8 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.76 Kcal (1762 kJ) | ||
| Calories from fat | 153 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 26% | |
|---|---|---|---|
| Cholesterol | 45.2mg | 15% | |
| Sodium | 382mg | 16% | |
| Potassium | 586.81mg | 12% | |
| Total Carbs | 54.45g | 18% | |
| Sugars | 17.43g | 70% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 11.26g | 23% | |
| Vitamin C | 42.9mg | 72% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.2mg | 23% | |
| Calcium | 327.3mg | 33% | |
| Amount Per 100 g | |||
| Calories | 89.28 Kcal (374 kJ) | ||
| Calories from fat | 32.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 26% | |
|---|---|---|---|
| Cholesterol | 9.59mg | 15% | |
| Sodium | 81.05mg | 16% | |
| Potassium | 124.51mg | 12% | |
| Total Carbs | 11.55g | 18% | |
| Sugars | 3.7g | 70% | |
| Dietary Fiber | 0.94g | 18% | |
| Protein | 2.39g | 23% | |
| Vitamin C | 9.1mg | 72% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.9mg | 23% | |
| Calcium | 69.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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