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International Recipe : Cabbage Chowder

Serves 2 to 4


  • 1 head cabbage
  • 1 small onion, finely chopped
  • 4 tomatoes, blanched, peeled and pureed
  • 2 green peppers
  • ½ cup white sauce (see below)
  • 20 gm cheddar cheese, grated
  • ¼ tsp paprika
  • Salt and pepper to taste
  • 300 ml water
  • ¼ cup fresh coriander


  1. Cut tops off green peppers, scoop seeds and pith, rinse and chop.
  2. Remove outer layer of leaves from cabbage and discard any discolored leaves.
  3. Wash and chop cabbage finely.
  4. Bring salted water to boil in a pan, plunge cabbage, onions and green peppers and simmer for 15 minutes.
  5. Add white sauce to vegetable mixture and stir well.
  6. Add tomato puree and mix well.
  7. Sprinkle cheese and paprika. Stir well until cheese has melted.
  8. Remove from heat garnish with fresh coriander and serve hot.

White Sauce

  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup milk


  1. Melt butter in saucepan over low heat and blend in flour.
  2. Stir in milk and simmer until thick and smooth.
  3. Mix well.
  4. Transfer to glass bowls or jars and refrigerate to store.

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Last Modified: 11/28/11.