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Try this seasonal spring chowder, then also check out our classic seafood chowder.

Ingredients

  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • olive oil
  • 500g spring cabbage, finely shredded
  • 1.5 litres chicken or vegetable stock
  • 1 small bunch parsley, chopped
  • 100g feta, crumbled

Method

  • STEP 1

    Fry the onion and garlic in olive oil until soft but not coloured – this will take about 5 minutes. Add the cabbage, stock and parsley and bring to a simmer, cook for 5 minutes or until the cabbage is soft.
    Season well. Serve in deep bowls with the feta stirred through.

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