COUNTRY CABBAGE SOUP
My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12-14 servings (3-1/4 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
CABBAGE SOUP
My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
COUNTRY CABBAGE SOUP RECIPE - (4.5/5)
Provided by Deak
Number Of Ingredients 10
Steps:
- In a large soup pot, brown the ground beef, garlic and onion; drain. Add the tomatoes, cabbage, celery, broth, bouillon granules salt and pepper and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste. Notes: The original recipe came from a little cookbook that my friend, Nancy, found in the supermarket checkout. The basic idea sounded good and easy, but I found that it needed a few tweaks. Even after making a few changes, I think it would lend itself to more perking up. It's very good, and my husband liked it a lot, but it's a bit on the bland side. I suspect that at least one ingredient was left out of the printed recipe because there was no liquid called for other than the tiny bit in the canned tomatoes. I added some broth, the garlic, bouillon and sweetener. The celery took the longest to cook so I think I might cook it along with the ground beef and onion to speed up the cooking time. The nice thing about this soup is how quick it is to throw together. Although I marked this soup as suitable for induction, I recommend sticking with a small serving because of the tomatoes.
COUNTRY CABBAGE
Make and share this Country Cabbage recipe from Food.com.
Provided by Mysterygirl
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crisp.
- Remove from skillet, set aside.
- In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
- Add cabbage, sugar, salt, pepper and tomatos.
- Bring to a boil, reduce heat to medium low.
- Cover and cook 5-8 minutes.
- Top with crumbled bacon and serve.
VEGAN CABBAGE SOUP
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.
COUNTRY BEAN, BEEF AND CABBAGE SOUP
This is similar to a stuffed cabbage soup, with beans substituting for the rice. I am on the South Beach Diet and this soup can be eaten on Phase I of the plan. It's very tasty and easy to prepare. Even if you are not watching your carb/sugar intake, it's a healthy good for you soup. This recipe originated from The Good Carb Cookbook.
Provided by TheDancingCook
Categories Beans
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
- Cook beef over medium heat until it's crumbly and no longer pink.
- Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
- Bring to a boil over high heat; cover and simmer for about 15 minutes.
- Add cabbage and beans, turn heat up to high and bring to a boil.
- Cover and simmer on low heat for 20 minutes.
- Remove bay leaf and serve.
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