Ingredients
- A beautiful green cabbage
- 4 potatoes
- 2 big onions
Prep time
Wash the cabbage and potatoes. Cut the cabbage and thinly slice the leaves then peel and cut the potatoes into small cubes. In 2L of hot salted water, cook the two vegetables for around 30 minutes. Halfway through cooking, add the sliced onions browned in butter. At the end of cooking, add one or two spoons of walnut oil (optional).
This soup can be enjoyed with toasted croutons and cheese.
Bon appétit!
This recipe comes from the book “Petite cuisine de mon village”, a recipe book designed by the “Art’villard & heritage” association. More information below.
