Cajun Cabbage Soup Recipe 55

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, carrots, and celery. Saute until vegetables are tender and starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Pour in chicken stock, water, and browning sauce.
• Bring soup to a boil; reduce heat to low. Add cabbage, diced tomatoes, hot sauce, bay leaf, and Cajun seasoning. Simmer until cabbage is tender and liquid is reduced by half, 25 to 30 minutes. Adjust seasoning as needed.

Steps:

• Chop Onion, Garlic and Ham Using a Dutch Oven...add Olive Oil and Butter, browning Onion, Garlic and Ham. While Browning Process has begun chop Cabbage and peel Potatoes (Squares). Add Cabbage and Potatoes to the mix and add about 2 Cups of Chicken Stock. Add Salt, Pepper, Cilantro, Carrots, Green Onions and Seasoning...not too much Seasoning, adding Chicken Stock to gain the flavor. Sautee that and every once in a while slowly keep adding stock. DON'T OVERFLOW WITH STOCK. The key is Sautee it a little at a time and while not boiling.

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

Steps:

• Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
• Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Steps:

• In a dutch oven or other large soup pot put the oil and heat over medium-high heat. Add the sausage (Hillshire can also be used or whatever brand that you want) and stir-fry until lightly browned.
• Add the cabbage, onions, potatoes and carrots. Stir-fry for 3 or 4 minutes.
• Add the bay leaf, cajun seasoning spices, garlic, salt (1-2 teaspoons depending on how salty you like it) and black pepper. If you don't like too much of a spicy taste, reduce the cajun spices. Stir to blend.
• Add the chicken broth and water, increase heat to high until the liquid is boiling, reduce heat and simmer for 30 minutes.
• Rinse and drain the white beans (small white beans, white kidney beans, whatever you desire), and add to the soup. Simmer 30 more minutes.
• Good served with a rustic type of bread.