WISCONSIN DUTCH CABBAGE SOUP
So easy to make and so delicious. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
- Beat egg yolks; add cream, butter and salt (if necessary).
- Pour into soup and blend; serve immediately.
Nutrition Facts : Calories 138.6, Fat 12.5, SaturatedFat 7.1, Cholesterol 135.3, Sodium 225.2, Carbohydrate 4.8, Fiber 2, Sugar 2, Protein 2.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #very-low-carbs #bisques-cream-soups #soups-stews #eggs-dairy #vegetables #american #easy #beginner-cook #eggs #dietary #low-sodium #gluten-free #low-calorie #low-carb #midwestern #inexpensive #free-of-something #low-in-something #taste-mood #savory #presentation #served-hot #3-steps-or-less
You'll also love
