Yield
9 servings (serving size: 1 cup soup and 2 teaspoons cheese)

How to Make It

Heat oil in a Dutch oven over medium heat. Add cabbage, onion, and garlic; cook 12 minutes or until almost tender. Add broth, salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 12 minutes or until cabbage is tender. Slowly add polenta, stirring constantly with a whisk. Simmer 5 minutes or until thick. Discard bay leaf. Ladle soup into individual bowls, and sprinkle with cheese.

Oxmoor House Healthy Eating Collection

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