Prep 10 mins
Cook 1 hr 15 mins
This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy.
- Pour the oil into soup pot and saute onions for five minutes.
- Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
- Serve hot.