A large pot of cabbage soup.

Dairy cabbage soup

Serves 6-8


1.8 kg cabbage, shredded  
2 onions, chopped  
1 tablespoon rapeseed or olive oil 
1/2 tablespoon butter
2 tablespoons flour  
4 cups water  
2 cups tinned tomatoes  
1 teaspoon low sodium salt  
1/2 teaspoon pepper  
2 tablespoons Splenda  
2 tablespoons lemon juice  
1 teaspoon caraway seeds  
1 cup low fat crème fraîche


In a large pan or soup kettle,  melt the butter into the oil.

Cook the cabbage and onions in the butter and oil mixture on a low to medium heat for 15 minutes. 

Sprinkle with the flour and gradually add the water, turning up the heat as necessary and stirring constantly until the mixture begins to boil. 

Add the tomatoes, salt, pepper, Splenda, lemon juice and caraway seeds. 

Cook on low heat for one hour.

Garnish with crème fraîche. 

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