Summary

Ingredients

• 120 ml olive oil
• 3 onion (s), chopped
• 6 potato (s), waxy, peeled, diced
• 1 head white cabbage, small, cut into pieces
• 1 ¾ liter chicken broth
• 240 ml white wine
• salt
• pepper

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Instructions

1. Heat the oil in the soup pot and stir-fry the onions for about 5 minutes.
2. Add the remaining ingredients. Bring the soup to the boil, reduce the heat and cover the saucepan. Let simmer gently for an hour. Remove the pan from the fire and cover it for 10 minutes. Serve hot.