Cabbage Soup

Cabbage Soup
Easy to make and satisfying to eat.

6 entrée servings
4 cups vegetable broth
1 small head cabbage, thinly sliced
2 large onions, thinly sliced
2 carrots, sliced
1 large potato, peeled, sliced
1 bay leaf
1⁄2 teaspoon each: dried dill weed, rosemary leaves
1 cup reduced-fat sour cream
2 tablespoons cornstarch
Salt and pepper, to taste


1. Combine all ingredients, except sour cream, cornstarch, salt, and pep-
per, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Discard
bay leaf; stir in combined sour cream and cornstarch, stirring until thick-
ened, 2 to 3 minutes. Season to taste with salt and pepper.
Variation
Cabbage and White Bean Soup—Make recipe as above, adding 1 can (15
ounces) rinsed drained Great Northern beans and 1 can (141⁄2 ounces)
undrained diced tomatoes. Reduce vegetable broth to 3 cups and omit sour
cream and cornstarch.