Edit recipe
See report
Share
Share

Ingredients

5 mins
12 servings
  1. 1 headcabbage
  2. 1 bunchasparagus
  3. 16 ozwhite and yellow corn
  4. 3 tbspchicken base
  5. 8 cupwater
  6. 1 tbspunsalted butter

Cooking Instructions

5 mins
  1. 1

    coarsely chop cabbage and asparagus

  2. 2

    put all ingredients into large stock pot

  3. 3

    cook on high heat until boiling, then reduce to medium and simmer for about 15-20 minutes or until desired tenderness of vegetables.

  4. 4

    serve in a bowl alone or over rice

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
KimJoSlice
KimJoSlice @cook_2867831
on

Comments

Similar Recipes