Serves: 6
Total Calories: 722
1. In a large stockpot, combine stock, cabbage, 1 teaspoon fennel seed, and onion. Bring to boil cover and simmer until cabbage is soft, 30 to 40 minutes. Cool purée in blender or food processor. Return to pot add evaporated milk.
2. Season to taste with salt, pepper, and additional fennel seed if desired. Heat add butter. Serve with a sprinkling of paprika.
Note: A cup or more of leftover ham or pork, thinly sliced, is a nice addition.
This Creamy Cabbage Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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