Directions:
- Quarter the cabbage, cutting away and discarding the core.
- Cover with boiling water and let stand for five minutes.
- Drain and pat dry and shred. Set aside.
- In a heavy pan over low heat, melt the butter and simmer the chopped onion until tender without browning. Add the cabbage and potato.
- And stir over low heat. Add mace. Stir in the flour to coat.
- All ingredients, but do not brown.
- Add the liquids, bring to a boil, and simmer for 20 minutes or until vegetables are tender. Mash soup with a potato masher or an immersion blender until nearly smooth.
- Reheat and add the salt and pepper to taste. If it seems to thick, add a bit of hot milk. Serve with a scoop of whipped cream and a sprinkling of parsley and cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.52 Kcal (1815 kJ) | ||
| Calories from fat | 236.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.23g | 40% | |
|---|---|---|---|
| Cholesterol | 69.43mg | 23% | |
| Sodium | 14463.54mg | 603% | |
| Potassium | 694.03mg | 15% | |
| Total Carbs | 31.94g | 11% | |
| Sugars | 21.92g | 88% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 18.24g | 36% | |
| Vitamin C | 44.5mg | 74% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 400.6mg | 40% | |
| Amount Per 100 g | |||
| Calories | 111.99 Kcal (469 kJ) | ||
| Calories from fat | 60.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 40% | |
|---|---|---|---|
| Cholesterol | 17.93mg | 23% | |
| Sodium | 3736.31mg | 603% | |
| Potassium | 179.29mg | 15% | |
| Total Carbs | 8.25g | 11% | |
| Sugars | 5.66g | 88% | |
| Dietary Fiber | 1.05g | 16% | |
| Protein | 4.71g | 36% | |
| Vitamin C | 11.5mg | 74% | |
| Iron | 0.2mg | 5% | |
| Calcium | 103.5mg | 40% | |
* 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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