2 oz Gouda or sharp cheddar cheese, shredded (1/2 cup)
Instructions
Saute bacon in a Dutch oven over medium heat until partially crisp. Pour oil all but 3 to 4 tbsp fat. Add chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft. Stir in potatoes, then chicken broth, herb mixture, salt and pepper. Bring to a boil.
Immediately reduce heat and simmer, uncovered, 30 minutes, or until potatoes are tender. Just before serving, slowly add cheeses, stirring until melted.
Do not allow to boil. Add remaining ingredients and taste for seasoning.
Originally Submitted
9/3/2010
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You can add this Cabbage Soup with Cheese recipe to your own private DesktopCookbook.