Vermont Cabbage Soup


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.


Serves 6

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