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EatSmarter exclusive recipe

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
0
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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

1.
Greek-Style Cabbage Soup preparation step 1

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

2.
Greek-Style Cabbage Soup preparation step 2

Meanwhile, wash and core cabbage; then slice thinly. 

3.
Greek-Style Cabbage Soup preparation step 3

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

4.
Greek-Style Cabbage Soup preparation step 4

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

5.
Greek-Style Cabbage Soup preparation step 5

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

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.

Health information

Exact nutritional values of this recipe  
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(21 %)
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(28 %)
Saturated fatty acids1.3 g
Uric acid95 mg
Cholesterol119 mg
Development of this recipe:
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