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Vermont Cabbage Soup

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
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