Braised Cabbage and Red Potato Soup
Lakewinds' Staff Recipe
Ingredients
4 to 5 medium-sized red potatoes, diced small
6 cups of strong vegetable stock (homemade works best)
2 cups of red cabbage, diced small
2 cups of green cabbage, diced small
1-1/2 cups of julienned leeks, white ends only
1 1/2 tablespoons of thyme
1/2 tablespon of garlic salt
1 1/2 teaspoons of course ground black pepper
1/2 cup of olive oil
1 bay leaf
Instructions
Place in a medium-sized stockpot, heat olive oil until hot, add leeks, and sauté until soft.
Simmer on stovetop of medium heat. Then add all cabbage and stir frequently until cabbage
separates and wilts. Then slowly add vegetable stock in 1-cup increments until all is used.
Add bay leaf, fresh thyme, and diced potatoes. Simmer and stir occasionally until potatoes
are soft and season to taste with pepper and garlic salt. Remove bay leaf and enjoy. Serves
4 to 5 people.