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Cabbage-Dill Chowder




Source of Recipe


Macklinda


List of Ingredients




Cabbage-Dill Chowder

1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 large Vidalia onion, halved and thinly sliced
3 cloves garlic, minced
2 tablespoons water
3 carrots, thinly sliced
5 cups shredded green cabbage (about 1/2 large head)
1 can (14-1/2 ounces) diced tomatoes
1/4 teaspoon salt
4 cups reduced-sodium chicken broth
1 cup minced fresh dill
3 tablespoons cider vinegar
1/2 teaspoon pepper
3 tablespoons reduced-fat sour cream



Recipe



1. In a vegetable steamer, cook the potatoes until firm-tender, 5 to 10 minutes. Set aside.

2. Meanwhile, in a nonstick Dutch oven or large saucepan, heat the oil over medium heat. Add the onion, garlic, and water, and cook, stirring frequently, until the onion is softened, about 7 minutes.

3. Add the carrots, cabbage, tomatoes, and salt, stirring to coat. Cook, stirring occasionally, until the cabbage is wilted and the carrots are crisp-tender, about 7 minutes.

4. Stir in the potatoes. Add the broth, 2/3 cup of the dill, the vinegar, and pepper, and bring to a boil. Reduce to a simmer, cover again, and cook for 10 minutes to blend the flavors.

5. Serve the soup with a dollop of sour cream and sprinkled with the remaining dill.

Serves 4

Note: If you haven't ever tried steaming potatoes, you will be surprised that it actually works. The health benefit to this is that you do not sacrifice any of the potato's water-soluble B vitamins to the cooking water. However, if you do not have a vegetable steamer, you can cook the potatoes in a pot of boiling water for about 10 minutes

Nutritional Information

Per serving: 255 calories, 5.4g total fat (1.4g saturated), 4mg cholesterol, 7.8g dietary fiber, 45g carbohydrate, 10g protein, 933mg sodium.
Good source of: beta carotene, fiber, fiber, soluble, folate, glucosinolates, magnesium