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Greek-Style Cabbage Soup

with Whole Wheat Pasta and Lemon

5
Average: 5 (1 vote)
(1 vote)
Greek-Style Cabbage Soup

Greek-Style Cabbage Soup - Refreshing on a hot day, warming on a cold day

Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
261
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie261 kcal(12 %)
Protein13 g(13 %)
Fat5 g(4 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.3 mg(25 %)
Folate106 μg(35 %)
Pantothenic acid1.1 mg(18 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C43 mg(45 %)
Potassium484 mg(12 %)
Calcium86 mg(9 %)
Magnesium82 mg(27 %)
Iron3.5 mg(23 %)
Iodine8 μg(4 %)
Zinc2.2 mg(31 %)
Saturated fatty acids1.3 g
Uric acid95 mg
Cholesterol119 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 2 servings
1 ¼ pints
4 ounces
Whole-wheat pasta (Eg Ditalini)
7 ounces
1
1
black Pepper
2 sprigs
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Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Wooden spoon, 1 Fine grater, 1 Whisk, 1 Citrus juicer

Preparation steps

Step 1/6
Greek-Style Cabbage Soup preparation step 1

In a saucepan, bring broth to a boil. Add pasta and cook according to package instructions.

Step 2/6
Greek-Style Cabbage Soup preparation step 2

Meanwhile, wash and core cabbage; then slice thinly. 

Step 3/6
Greek-Style Cabbage Soup preparation step 3

Five minutes before the end of the pasta cooking time, add cabbage to the broth.

Step 4/6
Greek-Style Cabbage Soup preparation step 4

Rinse lemon in hot water, dry and finely zest the peel. Juice the lemon.

Step 5/6
Greek-Style Cabbage Soup preparation step 5

Separate the egg. In a bowl, whip the egg white until soft peaks form. 

Step 6/6
Greek-Style Cabbage Soup preparation step 6

Stir the yolk, lemon juice and zest into the whites. Add 200 ml (approximately 3/4 cup) of hot broth; stir vigorously. Add the mixture, stirring constantly, into the broth; cook until emulsified. (Do not allow it to boil: this will cause the egg to coagulate). Season soup with salt and coarsely ground pepper. Wash dill, shake dry and sprinkle on top.

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