Bavarian Cabbage Chowder Recipes

Steps:

• Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
• Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
• Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
• Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Steps:

• 1. In dutch oven melt butter then add the onion and celery and saute until tender. Stir in the garlic and cook for 1 minute.
• 2. Add cabbage, carrot, potato, dill weed, cayenne pepper, cubed potato and broth. Bring to a boil then drop heat down to simmer and cook until the cabbage is tender.
• 3. In small bowl whisk the cornstarch and cold water together to make a slurry. Add to the hot soup, stir and simmer until thickened.
• 4. Add the milk and stir to blend. Simmer until thickened. If the chowder is a bit too thick add more milk until you reach desired consistency. Sprinkle in the pepper jack cheese and the corn. Simmer - stirring frequently - until the cheese has melted and the chowder is warmed through. Salt and pepper to taste then serve with preferred garnishes.

Steps:

• Cook potatoes and drain.
• Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
• Set aside.
• Saute onion and celery in margarine until tender and reduced.
• Cook cabbage until tender and drain.
• Put everything in crock pot.
• Add half and half, milk and the reserved liquids from the cooked veggies.
• Stir well
• Cook on high stirring frequently for three hours.
• Serve in bowls.
• PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
• Sprinkle pepper into soup if you desire.

Steps:

• In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
• Bring to boil, reduce heat.
• Cover and simmer for 20 minutes or until potatoes are almost done.
• Stir in cabbage.
• Cook 10 minutes more.
• Stir in 2 1/2 cups of the milk.
• Stir remaining 1/2 cup of milk into the flour.
• Stir flour and milk into soup.
• Cook and stir until thickened.
• Stir in cheese until melted.

Steps:

• In medium saucepan, combine broth and potatoes.
• Bring to a boil.
• Reduce heat, cover and simmer 8 minutes or until tender.
• Cool slightly.
• Place 1 cup potato mixture in blender,.
• Add milk, cover and blend 30 seconds.
• Return to saucepan.
• Stir in remaining ingredients.
• Cook over medium heat 5 minutes or until cabbage is crisp-tender.

Steps:

• In a large saucepan or Dutch oven, cook onion in oil until tender. Stir in cabbage.
• Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
• Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
• Cover and cook over low heat for 20 minutes.

Steps:

• In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.

Steps:

• In a sauce pan, brown the sliced sausage, caraway, and carrots in butter.
• Add remaining ingredients and cook until the cabbage is tender.

Steps:

• Combine all ingredients in big pot and simmer for at least one hour or until potatoes and cabbage are tender.
• Remove 1/4 of the chowder to a tall container ( like a sugar storage) and hand mix until smooth and creamy and return to pot and serve. If you dont have a hand mixer or immersion blender, pour into blender and blend until smooth. Beware of blending hot soups for splatter.
• Serve hot with saltine crackers on the side, if desired.