Cabbage, Cauliflower And Potato Chowder

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Washington Post


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5 tablespoons canola oil

1 large onion, finely chopped (1 1/2 cups)

2 large (about 1 pound total) russet potatoes, peeled, cut into 1/2-inch cubes and covered with water in a medium bowl

3/4 head green cabbage, finely shredded (about 6 cups), with 2 cups reserved for garnish

1/2 head cauliflower, cored and coarsely chopped

1 quart low-sodium chicken or vegetable broth

1 quart water, or more as needed

2 tablespoons whole-grain mustard

Kosher salt

Freshly ground black pepper

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