Serves 4
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  1. Heat the butter in a pot over a low heat. Add the onion, garlic and potatoes and cook for five minutes until softened but not coloured.
  2. Pour in the stock to cover, add the bouquet garni and season with salt and black pepper. Bring to the boil, cover and simmer for 15 minutes.
  3. Add the cabbage and return to the boil. Simmer for 6-8 minutes, then remove the bouquet garni.
  4. Remove from the heat and stir in the cream. Taste and add more salt or pepper if desired. Ladle into bowls and serve immediately.

Note: Chicken stock can be used as an alternative to vegetable stock, if you wish.

Nutrition Facts

Per Serving: 484kcals, 35g fat (21.6g saturated), 39.1g carbs (6g sugars), 6.5g protein, 6.5g fibre, 0.74g sodium