Cabbage Chowder
Ingredients
- 3 cups water more or less
- 4 cups cabbage coarsely shredded
- 2 cups carrots peeled and sliced
- 3 cups potatoes peeled and diced
- 1 T. salt
- ½ tsp. sugar
- ¼ tsp. pepper
- ¼ tsp. caraway seeds
- 4 cups scalded milk
- 2 T. butter
Instructions
- Cook the vegetables and seasonings in just enough water to cover; add a bit more water if necessary while cooking to keep them covered.
- When the vegetables are cooked tender, add the scalded milk and butter and heat thoroughly, but don’t boil.
Notes & Wine Advice
When serving, you can also sprinkle a bit of shredded cheddar or Monterey jack cheese on top.