1. heat oil in pot. Add onions and carraway seed and cook until translucent (about 10 minutes on medium heat).
2. add cabbage and salt and cook until wilted.
3. add water/stock and potatoes. bring to a boil and simmer until potatoes are cooked.
4. add dill and cream cheese. puree with hand blender until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (61%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 31.2mg||10 %|
|Sodium 98.8mg||3 %|
|Potassium 477.9mg||13 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 18.9g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 250
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