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Cabbage Chowder

Deel op Facebook Print Recipe

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.
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Course; Soup
Cuisine; Amish