French Cabbage Soup Recipes

Steps:

• Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
• Avoid browning.
• Set aside.
• Melt 2 tbsp butter in a stock pot, or Dutch oven.
• Add diced onions and carrots.
• Saute until tender.
• Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
• Stir and simmer for 20 minutes.
• Add white roux, thyme, salt and pepper to the pot.
• Stir until smooth.
• Simmer for 20 minutes.

Steps:

• Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly. Avoid browning. Set aside. Melt 2 tbsp butter in a stock pot, or Dutch oven. Add diced onions and carrots. Saute until tender. Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot. Stir and simmer for 20 minutes. Add white roux, thyme, salt and pepper to the pot. Stir until smooth. Simmer for 20 minutes.

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
• Transfer the cooked vegetables into a 6-quart slow cooker.
• Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
• Cover and cook on LOW for 8 hours.
• Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

Steps:

• Boil beef bone and onion in soup pot filled half way with water for 20 minutes.
• Add barley and simmer for another 15 to 20 minutes.
• Remove beef bone and cut off cooked meat.
• Chop meat into small pieces and return to pot.
• Add carrot and cabbage.
• Simmer until carrot is tender.

Steps:

• Melt butter in a large dutch oven and saute onions, garlic and cabbage for 15 minutes.
• Stir in flour and salt; add broth, water and Worcestershire.
• Cook to a boil; reduce heat and simmer for about 20 minutes.
• Spoon broth mixture into soup crocks, filling crocks about 3/4 full; top with the french bread and swiss cheese.
• Place crocks under a broiler on Low and melt cheese until it bubbles and becomes browned.