French cabbage soup

Ingredients

• 2 carrots
• 1 turnip
• 1 leek
• 1 celery stalk (about 40 g)
• ½ cabbage (about 450 g)
• 1 bay leaf
• 2 cloves
• 6 peppercorns
• 3.4 liters water
• Salt to taste

Missing an ingredient?

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Instructions

1. Scrape and chop the carrots and turnip. Slice the leek, dice the celery and shred the cabbage.
2. Put everything with the water, bay leaf, cloves and peppercorns in a clay pot or a pot with a lid.
3. Put it in the oven at 160°C (325°F), or leave it on the lowest heat. Let it come to a boil slowly and simmer for two and a half hours.
4. Season with salt and serve it in the same pot.

Nutrition facts

Approximate, per serving (about 449 g). Calculated with data from USDA FoodData Central.