Cabbage-Potato Soup
  • 2 tablespoons oil
  • 3 cups chopped onion
  • 3 cups shredded white cabbage
  • 2 cups grated Idaho potatoes
  • 2 quarts chicken stock
  • 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
  • 2 cups grated carrots
  • 1 cup cream
  • Salt and pepper
  1. In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.