Cabbage soup







Cook Time

15-35 Min


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

How to make Cabbage soup?

  • 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.

Points to remember:

  1. Be mindful of hot surfaces like stovetops and oven interiors. Use oven mitts and handle pots with care.
  2.  Avoid burns by being cautious around steam. Lift pot lids away from you to release steam safely.
  3.  Wait for soup to cool slightly before tasting to avoid burns. Use a clean spoon each time to prevent contamination.
  4. Stir soup ingredients carefully, especially when working with hot liquids. Use long-handled spoons to avoid splashes.
  5. Store leftovers promptly in airtight containers in the refrigerator. Consume within recommended time frames to ensure freshness.
  6. Keep flammable materials away from the stove, and be prepared with a fire extinguisher nearby. Never leave cooking unattended.
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