1 liter water
4 medium potatoes
1 salt
1/2 small cabbage
2 tbsp olive oil
1 black pepper
Directions
Remove coarse veins and leaves from the cabbage and discard them.
Shred the cabbage finely. Bring the water to the boil in a large
saucepan. Add the potatoes and salt to taste. Cover the pan, reduce
the heat and cook the potatoes until they are tender. Remove the
potatoes and mash them. Return the mashed potatoes to the pan and
stir to mix. Add the shredded cabbage, olive oil and pepper to taste.
Bring the mixture to the boil and cook, uncovered, for 5 minutes.
Adjust the seasoning and serve.
Jane Grigson (ed.) "The World Atlas of Food. A Gourmet's Guide to the
Great Regional Dishes of the World". Posted by Heiko Ebeling.
Servings: 4 servings
Caldo Verde (Cabbage & Potato Soup) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Potato; Soup; Spanish; Vegetable
The History of Recipes
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We hope you enjoy this Caldo Verde (Cabbage & Potato Soup) recipe.
