Cabbage soup or cabbage in thin strips with carrot, onion, peppers, at the time of serving add an egg, stir and sprinkle with chopped parsley.
Ingredients
30 minutes
4 servings
1/2 kg cabbage or cabbage
2 large carrots
1 onion
1 red bell pepper
1 liter broth
Lemon juice
2 tablespoons butter
1 tablespoon corn oil
2 eggs
Fresh parsley
Salt
Recipe Steps
Step 1
Chop carrots, onion and bell pepper into small squares; and the cabbage in thin strips.
Step 2
Put the butter and oil in the saucepan and sauté the onion and pepper over low heat until done. Add the cabbage and carrot and cook for another five minutes.
Step 3
Add the broth and lemon juice to the saucepan. Salt to taste Cook over low heat with the lid on until the cabbage is tender (about 20 minutes). Shortly before taking it off the heat, add the chopped parsley and the eggs, stirring well so that they dissolve in the broth.
