Wednesday, May 21, 2008

Cabbage Soup

Cabbage soup
serves 6

1 cabbage head, shredded
2 large onions, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
700ml/11/4pt skimmed milk
2 tablespoons low-fat yogurt
1 bay leaf
1/2 teaspoon dried dill
1/2 teaspoon dried rosemary

• Put the cabbage, onions, carrots and potato in a heavy saucepan with a little water. Cover and cook slowly until tender.
• Add the milk, yogurt, bay leaf, dill and rosemary. Continue to cook for a further 15 minutes. Serve hot.

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