Return to Content

Vermont Cabbage Soup

Vermont Cabbage Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6

Ingredients:

  • 3 cups cabbage, chopped fine
  • 1-1/2 cups water
  • 3 cups milk
  • 1 cup cream
  • juice of half a lemon
  • salt and freshly around pepper

Instructions:

Cook the cabbage in water for about 15 minutes, until soft but still green. Add the milk and the cream, lemon juice, salt and pepper. Reheat and serve garnished with finely chopped parsley and a small pat of butter.
Updated Friday, August 17th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350