Photo by RedJim

82 Reviews

Prep Time: 15 mins Total Time: 1 hrs Yield: 4 quarts

French Cabbage Soup from Door County, WIBy PanNan on August 12, 2002

About This Recipe

"This recipe is a popular soup served at the Summer Kitchen near Ephraim,WI. It is thick and delicious. I've modified it somewhat by adding the thymeand pepper for even more flavor. It freezes very well."

Ingredients

6 tablespoons butter1/2 cup flour1 cup onion, diced1 cup carrot, diced2 tablespoons butter2 quarts chicken broth1/4 lb Polish sausage, diced1 cup potato, raw,peeled and diced1 head chopped cabbage ( about 1 lb)1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thymesalt and pepper

Directions1. Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet,

stirring in the flour and simmering 3- 5 minutes while stirring constantly.

2. Avoid browning.

3. Set aside.

4. Melt 2 tbsp butter in a stock pot, or Dutch oven.

5. Add diced onions and carrots.

6. Saute until tender.

7. Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot.

8. Stir and simmer for 20 minutes.

9. Add white roux, thyme, salt and pepper to the pot.

10. Stir until smooth.

11. Simmer for 20 minutes.

Page 2 of 2French Cabbage Soup from Door County, WI (cont.)

Amount Per Serving % Daily Value

Calories 546.1 Calories from Fat 310 56%

Nutrition FactsServing Size: 1 (3588 g)Servings Per Recipe: 1

Amount Per Serving % Daily Value

Total Fat 34.5g 53%

Saturated Fat 18.4g 92%

Cholesterol 80.9mg 26%

Sugars 12.2 g

Sodium 2011.9mg 83%

Total Carbohydrate 40.8g 13%

Dietary Fiber 8.5g 34%

Sugars 12.2 g 48%

Protein 20.1g 40%

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