Vermont Cabbage Soup


Rate this Recipe: 

No votes yet


3 cups cabbage, chopped fine
1-1/2 cups water
3 cups milk
1 cup cream
juice of half a lemon
salt and freshly around pepper


Cook the cabbage in water for about 15 minutes, until soft but still green. Add the milk and the cream, lemon juice, salt and pepper. Reheat and serve garnished with finely chopped parsley and a small pat of butter.

Cooking & Recipes


Serves 6

Preparation Method

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!