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Cabbage and Dill Chowder


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Ingredients:

  • 3 tb Butter
  • 3 tb Flour
  • 2 1/2 c Water
  • 2 Bay leaves
  • 1 md Onion; sliced
  • 2 ts Salt
  • 1/4 ts Paprika
  • 2 lg Heads and stems of fresh dill
  • 4 c Finely cut cabbage
  • 1 1/2 c Milk

Directions:

Heat butter in a large saucepan, add flour and stir until evenly blended. Add water gradually, heat to the boiling point, stirring constantly. Add bay leaves, onion, salt, paprika and dill; cover and simmer 20 minutes. Remove bay leaves, dill, and onion with a slotted spoon. Some of the dill seeds will remain in the soup. Add cabbage and boil gently, uncovered, for 7 minutes. Add milk and heat just to the boiling point. Serve at once. 4 generous servings.
 
Posted to recipelu-digest Volume 01 Number 323 by ncanty@juno.com (Nadia I Canty) on Nov 28, 1997