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Ingredients
1/2 Cup onion, chopped
3 Tablespoons butter
3 Tablespoons all-purpose flour
4 Cups cabbage, coarsely shredded
1/2 Cup carrot, chopped
3 Cups chicken broth
1/2 Teaspoon salt, or to taste
1/4 Teaspoon ground black pepper
3 Cups potato, peeled & diced
1 (14 1/2 oz) can evaporated milk
Minced parsley
Dash paprika
Instructions
In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until tender, stirring frequently, about 20 minutes. Add milk. Heat through, but do not boil. Taste and adjust seasonings, add more salt and pepper, as needed. Sprinkle each serving with a little parsley and a dash of paprika, if desired.