Potato and Cabbage Soup

Name: Potato and Cabbage Soup
Cuisine: Eastern European, European
Ingredients: 1 small head Savoy or green cabbage, trimmed, cored, and quartered; 1 clove garlic, cut in half; 2 tablespoons chopped fresh or canned plum tomatoes; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 small potatoes, quartered

1 step

Stanley Tucci recipe

Updated at: Thu, 17 Aug 2023 01:11:59 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories150.7 kcal (8%)

Total Fat7.3 g (10%)

Carbs19.9 g (8%)

Sugars3.4 g (4%)

Protein3.9 g (8%)

Sodium231.7 mg (12%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headSavoy cabbage

small, or green, trimmed, cored, and quartered

1 clovegarlic

cut in half

2 tablespoonsfresh plum tomatoes

chopped, or canned

2 tablespoonsolive oil

kosher salt

freshly ground black pepper

2potatoes

small, quartered

Instructions

Step 1

Place the cabbage in a medium-size saucepan. Add the garlic, tomatoes, olive oil, and salt and pepper to taste. Pour in enough water so three quarters of the cabbage is immersed in water. Cover and bring to a boil. Reduce the heat to medium-low and simmer for S minutes. Add the potatoes, pushing them down into the water. Cover and continue to simmer until the cabbage and potatoes are just tender, about 25 minutes. Distribute the vegetables and broth among four shallow soup bowls and serve.