The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Cabbage Soup (Sopa de Repollo)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small green cabbage, weighing about 1 pound 1 large or 2 medium potatoes 1 large leek
3 tablespoons butter 4 cups beef or chicken stock salt, freshly ground pepper
1 cup coarsely grated Munster or similar cheese



1 Wash and finely shred the cabbage. Peel the potato, slice thinly, then cut each slice into 3 or 4 fingers. Trim the leek and split it lengthwise. Wash thoroughly, then slice finely. heat the butter in a saucepan large enough to hold all the ingredients. Add the cabbage, potatoes, and leek and cook, stirring with a wooden spoon, until the vegetables have absorbed the butter and the cabbage and leek are wilted, about 3 or 4 minutes. Pour in the stock, season to taste with salt and pepper, and simmer, covered, over moderate heat for 30 minutes, until the cabbage is tender. Stir in the cheese, and serve in soup bowls.

Back