| • ½ cup chopped onion |
| • 3 Tbs butter |
| • 3 Tbs all-purpose flour |
| • 4 cups coarsely shredded cabbage |
| • ½ cup chopped carrots |
| • 3 cups vegetable broth |
| • ½ tsp salt, or to taste |
| • ⅛ teaspoon ground black pepper |
| • 3 cups diced potatoes |
| • 1 12-ounce can evaporated milk |
| • minced parsley |
| • dash paprika |
| 1: In a large heavy saucepan or Dutch oven, heat butter over medium-low heat. | |
| 2: Cook onion in butter until golden in color. | |
| 3: Stir in flour until well blended. | |
| 4: Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently. | |
| 5: Reduce heat to low. Cover and cook until tender, stirring frequently, about 20 minutes. | |
| 6: Add milk. Heat through, but do not boil. | |
| 7: Taste and adjust seasonings, adding more salt and pepper as needed. | |
| 8: Sprinkle each serving with parsley and paprika, if desired. |
Adapted to our tastes from a recipe found on about.com.
Right at 1,800 calories for the pot, if everything is doubled except for the evaporated milk.