CREAMED CABBAGE SOUP
Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
CREAM OF CABBAGE SOUP
Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
CREAMY CABBAGE SOUP WITH GRUYèRE
This is a creamy soup that has no cream in it. I can't think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
- Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1100 milligrams, Sugar 10 grams, TransFat 0 grams
CREAMED CABBAGE SOUP
A nice winter soup and good with corn bread. This is another way to use small pieces of leftover ham. I do think some meltable cheese would be good in this as some reviewers have suggested. Also, thank you Chef#226863 for suggesting that I include a measurable amount of cabbage. I have also added the ham right away into vegetable /broth too if in hurry. Grated carrots also works well in this, and sometimes grate it right over the pan.
Provided by WiGal
Categories Stocks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine broth and vegetables.
- Cover and simmer until vegetables are tender, about 20 minutes.
- In a saucepan, melt butter; stir in flour.
- Gradually add milk; cook and stir for a few minutes. It will not thicken.
- Stir into vegetable mixture.
- Add ham, pepper, and thyme; heat through.
Nutrition Facts : Calories 320.7, Fat 20.7, SaturatedFat 10.7, Cholesterol 79.7, Sodium 435.8, Carbohydrate 14.6, Fiber 1.9, Sugar 3, Protein 19
CABBAGE VEGGIE CREAM SOUP
Talk about great flavor! This soup is unique and yummy- definitely put in the ingredients that sound bizarre like vinegar and Tabasco®. Tons of compliments await! Serve with a dollop of sour cream on top.
Provided by Charissa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 18
Steps:
- Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
- Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 22 g, Cholesterol 25.8 mg, Fat 6.6 g, Fiber 4.6 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 323.2 mg, Sugar 7.4 g
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