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Ingredients:
- 1/2 cup chopped onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups coarsely shredded cabbage
- 1/2 cup chopped carrot
- 3 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
- 3 cups diced potato
- 1 can (14 1/2 ounces) evaporated milk
- minced parsley
- dash paprika
Preparation:
In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until tender, stirring frequently, about 20 minutes. Add milk. Heat through, but do not boil. Taste and adjust seasonings, added more salt and pepper, as needed. Sprinkle each serving with a little parsley and a dash of paprika, if desired.Serves 6.
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