Roasted Potato And Cabbage Soup

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Place the potatoes in a roasting pan and toss with 1 teaspoon of the salt and pepper to taste.

3. 3

   Spray lightly with the olive oil.

4. 4

   Roast until tender, tossing from time to time, about 40 minutes.

5. 5

   Heat a large cast-iron skillet over medium heat until hot.

6. 6

   Add the cabbage wedges and cook, turning frequently, until soft and edges are browned, about 20 minutes.

7. 7

   Remove the cabbage from the pan and slice it into thin strips.

8. 8

   Season with 1 teaspoon of the salt.

9. 9

   Place the chicken broth in a saucepan and bring to a simmer.

10. 10

    Season with the remaining 2 teaspoons salt.

11. 11

    Mound the cabbage in the center of each of 4 soup plates.

12. 12

    Top with the roasted potatoes.

13. 13

    Ladle the broth around the cabbage and potatoes, sprinkle with parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.