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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the butter, potato and onion iton a large saucepan and stir until well coated. Season with salt and pepper. Cover and sweat on a medium heat for 6-10 minutes. Add the stock and bring to a boil, reduce heat and simmer until vegetables are soft. | 2. To make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. Cut out the stalks and then cut into fine shreds across the grain. | 3. Put 3 tbsp of water into a large saucepan and bring to a boil. Add the cabbage and toss constantly over a high heat, for about 3-5 minutes. Cover for another 2 minutes and then toss again. Add more salt and pepper if needed then add the remaining 1 1/2 oz of butter. | 4. Remove from heat. | 5. Puree the potato and onion mixture in a blender and return to the pan. Add the cabbage to the soup. Thin the soup with the milk to the consistency you desire. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
potato	14 1/2	ounces	peeled diced	316.5221	71.8957	8.4269	0.37
onion	6 1/2	ounces	diced	73.7087	17.211	2.0269999999999997	0.1843
salt pepper				-	-	-	-
chicken stock vegetable	4 1/4	cups		-	-	-	-
creamy milk	2/3	cup		-	-	-	-
savoy cabbage	14 1/2	1/2		274.05	61.915	20.3	1.015
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.