Cabbage Soup

16 Reviews
100% would make this recipe again

A traditional recipe from Quebec.

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Preparation : 10 min Cooking : 50 min
170 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
1/4 cup canola oil 65 mL
3/4 tsp sugar 3 g
1 1/4 tsp salt 5 g
1/2 tsp ground pepper 2 g
5 1/2 cups chicken broth, low-sodium 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 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

170

Fat

8 g

12 %

Saturated 1.7 g
+ Trans 0.2 g

9 %

Cholesterol

10 mg

Sodium

370 mg

15 %

Carbohydrate

19 g

6 %

Fibre

3 g

13 %

Sugars

9 g

Net Carbs

16 g

Protein

7 g

Vitamin A

44 %

Vitamin C

27 %

Calcium

14 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin A, Vitamin B12
Good source of  :
Folacin, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin D
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Omega-3, Pantothenic Acid, Selenium, Vitamin B1, Vitamin C, Vitamin E, Vitamin K, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Trans Fat
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

16 Reviews (16 with rating only) 100% would make this recipe again

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

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