In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn. Remove to a small plate. Add oil and heat over medium-low heat. Add leeks and cook until soft, about 5 minutes. Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds. Reduce heat and simmer until potatoes are tender, about 15 minutes. Season to taste with salt and pepper. Recipe By : Nathalie Dupree Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 62 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 14.4mg||4 %|
|Sodium 702.5mg||24 %|
|Potassium 511.9mg||13 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17g|
|Protein 12.2g||17 %|
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Calories per serving: 183
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