Cabbage chowder
Cabbage chowder
Ingredients/Components
- butter or margarine - 2 Tbsp
- caraway seed - 1/4 tsp
- soup can milk - 1 item
- shredded cabbage - 3 c
- soup can water - 1 item
- diagonally sliced carrots - 2 c
- cans cream of celery soup, undiluted - 2 item
- smoked sausage, cut into 1/2-inch diagonal slices - 1 lb
How to make cabbage chowder:
In a large kettle, combine the carrots, butter and caraway seed. Cook over low heat until the carrots are crisp-tender, about 5 minutes. Add soup, milk, water, cabbage and sausage. Bring to a boil. Reduce heat and cook until cabbage is tender, about 15 minutes.Note: I use coarse black pepper instead of caraway seed. Also, the cabbage makes liquid, so I cook it longer to thicken the broth. It can simmer on the stove for 1 hour.
Recipe categories: Soups & stews, Chowders, Australian.
Rating:
Related ingredients:
sugar, half and half, milk, salt, oregano, medium onions, butter or oil
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