1 tbsp vegetable oil
2 large onions, chopped (about 2 cups)
1 clove garlic, minced
6 cups chicken broth
1/4 tsp ground black pepper
3 cups shredded green cabbage
1 large potato, diced (about 2 cups)
1/2 of an (8 oz) cooked ham steak, cut into 2″ long strips (about 1 cup)
2 tbsp chopped fresh parsley
1 tsp caraway seed
1. Heat the oil in a 6 quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.
2. Stir the broth, black pepper, cabbage, potatoes and ham into the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potatoes are tender.
3. Stir in the parsley and caraway seed.
Yield: 6 Servings
Serving Size: About 2 cups per serving.
Weight Watchers (4 PointsPlus), (5 SmartPoints)
Calories: 160, Total Fat: 6.6g, Saturated Fat: 1.4g, Cholesterol: 10mg, Sodium: 1125mg, Sugars: 4g, Carbohydrates: 19g, Fiber: 3g, Protein: 7g