Ingredients:
8 cups Water
2 cups Celery, chopped
3 cups Yellow Onion, diced
6 1/2 cups russet potatoes, unpeeled (4 cups diced and 2 1/2 cups cut into 3/4 inch cubes)
3 cups Green Cabbage (1 cup diced and 2 cups thinly sliced)
2 Bay Leaves
1 Thyme Leaf, cut
1 teaspoon Basil
1/2 teaspoon Ground Celery Seed
2 cups Carrots, sliced
1/2 cup Parsley
2 teaspoons Salt
4 tablespoons Olive Oil
1/4 cup Green Pepper, diced
1 teaspoon Garlic, minced
Directions:
Sauté onions, celery, green peppers, and garlic in olive oil. In stockpot add water, diced potatoes, diced cabbage, bay leaves, and thyme. Bring to a boil. Add sautéed vegetables, parsley, and salt. Cover and cook 30 minutes or until tender. Add basil, celery seed, and carrots. Lower heat and simmer for 15 minutes or until tender. Add cubed potatoes and sliced cabbage. Continue to simmer for 15 additional minutes. Turn burner to lowest heat. Cook until potatoes are tender. Add mashed potatoes if creamy consistency is desired.
Serves 12
8 cups Water
2 cups Celery, chopped
3 cups Yellow Onion, diced
6 1/2 cups russet potatoes, unpeeled (4 cups diced and 2 1/2 cups cut into 3/4 inch cubes)
3 cups Green Cabbage (1 cup diced and 2 cups thinly sliced)
2 Bay Leaves
1 Thyme Leaf, cut
1 teaspoon Basil
1/2 teaspoon Ground Celery Seed
2 cups Carrots, sliced
1/2 cup Parsley
2 teaspoons Salt
4 tablespoons Olive Oil
1/4 cup Green Pepper, diced
1 teaspoon Garlic, minced
Directions:
Sauté onions, celery, green peppers, and garlic in olive oil. In stockpot add water, diced potatoes, diced cabbage, bay leaves, and thyme. Bring to a boil. Add sautéed vegetables, parsley, and salt. Cover and cook 30 minutes or until tender. Add basil, celery seed, and carrots. Lower heat and simmer for 15 minutes or until tender. Add cubed potatoes and sliced cabbage. Continue to simmer for 15 additional minutes. Turn burner to lowest heat. Cook until potatoes are tender. Add mashed potatoes if creamy consistency is desired.
Serves 12