Ingrédients
- 1 green cabbage, cut into 1⁄2-inch slices (remove the outer leaves)
- 2 potatoes, diced
- 9 cups homemade chicken broth (see recipe) or store-bought
- 1⁄2 teaspoon fresh parsley, finely chopped
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 large sweet onion, finely chopped
- 3 carrots, diced
- 3 stalks of celery with leaves, diced
- 1 red bell pepper, chopped (optional)
- 1 tsp turmeric
- 1⁄4 teaspoon Sriracha sauce (optional)
- 1 Knorr chicken bouillon cube (optional, for extra flavor)
- Salt and pepper
Directions
- 1.
In a large saucepan, melt the butter over medium heat.
- 2.
Add the onions, bell peppers, carrots, potatoes, and salt, then season with salt and pepper. Sprinkle with parsley and cook for 4 to 5 minutes over medium-high heat until the vegetables are tender.
- 3.
Add the garlic and turmeric and cook for 1 minute, stirring well.
- 4.
Add the shredded cabbage. Add a little butter if needed.
- 5.
Add the chicken broth and simmer for 20 minutes. Adjust the seasoning. Serve with chopped fresh parsley and a squeeze of fresh lemon juice.
Enjoy your meal !
