Quebec Cabbage and Potato Soup

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Quebec Cabbage and Potato Soup

 

1/2 cup onion, chopped

3 TB butter

3 cups cabbage, shredded (about 1/2 head)

1/4 cup cabbage, chopped

3 cups water

1 tsp. salt

2 cups potato, peeled and diced

1 can (14-1/2 oz.) evaporated milk

 

Garnishes:

Parsley, minced

Dash paprika

 

In a heavy Dutch oven, heat butter over low heat; Sauté onion until golden in

color. Add

cabbage with the water, salt, and potatoes and cook until tender, about 20

minutes.

 

Add milk. Heat through, but do not boil.

 

Sprinkle each serving with a little parsley and a dash of paprika, if

desired.

 

Serves 6.