Why recepie famous for?
Think green, think cabbage, and think healthy this St. Patrick's Day. Serve up a little luck o' the Irish with this updated version of a hearty, healthy cabbage soup. Cabbage has always had a place at an Irish table on St. Patrick's Day, as it should. Cabbage is full of phytochemicals, fiber and vitamins C and A, giving it the power to help protect against cancer
Ingredients
Ingredients:1 1-lb. cabbage, cored and quartered
1 tsp. canola oil
½ cup peeled, cubed potato
½ cup firmly packed light brown sugar
2 Tbsp flour
1 Tbsp. chopped fresh chives
Salt and pepper, to taste2 cups fat-free, reduced-sodium chicken broth
Boiling water
1 medium onion, chopped
2 Tbsp canola oil
¼ - ½ tsp. ground nutmeg
2 cups reduced-fat (2%) milk
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh flat-leaf parsley
Instructions
Place the cabbage in a large bowl. Pour enough boiling water over the cabbage to cover it. Let the cabbage stand in the water for 5 minutes. Drain well. Pat it dry with paper towels and cut the cabbage into thin slices.
Add canola oil to a large heavy saucepan. Sauté the onions until they are tender but not brown (about 10 minutes). Add the cabbage and cubed potato and cook, stirring, about 5 minutes. Add the nutmeg and flour and stir for 2 minutes.
Gradually add the milk and broth. Bring it to a boil, stirring often. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Set it aside to cool.
Purée the soup in batches, if necessary, in a blender or food processor until it is smooth. Return the soup to the saucepan, season with salt and pepper. Bring it to a simmer, ladle into bowls and sprinkle with parsley, chives and Parmesan.
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