Post by chief_cook2 on Mar 11, 2003 20:10:15 GMT -6
1 T olive oil
3 T bacon bits
1 onion, chopped
1 T all-purpose flour
3 can chicken broth (14 1/2 oz)
2 c shredded cabbage
1 c sliced carrots
1 t salt
1/4 t ground black pepper
1 bay leaves
1 c frozen green peas
3/4 c sour cream
Heat the oil in a large saucepan over medium heat. Saute the
bacon bits and onion in the oil for about 5 minutes, or until
onion is tender. Stir in the flour to coat well, then quickly
pour in the chicken broth. Stir constantly for 3 minutes, or
until somewhat thickened. Next, add the cabbage, carrots, salt,
ground black pepper and bay leaf. Reduce heat to low and simmer
for 20 minutes. Stir in the peas and sour cream 1 minute before
serving. Allow to heat through and remove bay leaf. Makes 6
servings.
Nutritional information: 172 calories, 10 g fat, 9 g protein,
12 g carbohydrates, 15 mg cholesterol, 1201 mg sodium, 3 g fiber.
3 T bacon bits
1 onion, chopped
1 T all-purpose flour
3 can chicken broth (14 1/2 oz)
2 c shredded cabbage
1 c sliced carrots
1 t salt
1/4 t ground black pepper
1 bay leaves
1 c frozen green peas
3/4 c sour cream
Heat the oil in a large saucepan over medium heat. Saute the
bacon bits and onion in the oil for about 5 minutes, or until
onion is tender. Stir in the flour to coat well, then quickly
pour in the chicken broth. Stir constantly for 3 minutes, or
until somewhat thickened. Next, add the cabbage, carrots, salt,
ground black pepper and bay leaf. Reduce heat to low and simmer
for 20 minutes. Stir in the peas and sour cream 1 minute before
serving. Allow to heat through and remove bay leaf. Makes 6
servings.
Nutritional information: 172 calories, 10 g fat, 9 g protein,
12 g carbohydrates, 15 mg cholesterol, 1201 mg sodium, 3 g fiber.